Are you ready to elevate your dinner game with a hearty, healthy dish that’s bursting with flavor? Look no further than this Roasted Red Pepper Quinoa Chili! This vegan delight is not only packed with protein and nutrients but also offers a delightful blend of spices and textures that will keep you coming back for more. Perfect for cozy nights in or impressing guests at your next gathering, this chili is a must-try. With just a few simple ingredients and a little bit of your time, you can whip up a bowl of comfort that’s as nutritious as it is delicious. Let’s dive into this mouthwatering recipe that will tantalize your taste buds and warm your soul!
Ingredients
- 1 cup quinoa, rinsed
- 1 can diced tomatoes
- 1 can kidney beans, drained and rinsed
- 1 red bell pepper, roasted and chopped
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tbsp chili powder
- 4 cups vegetable broth
- Salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C) for roasting the red bell pepper. Place the whole pepper on a baking sheet lined with parchment paper and roast for 20-25 minutes, turning occasionally until the skin is charred and blistered.
- Remove the roasted pepper from the oven, place it in a sealed bowl or paper bag for 10 minutes to steam. This will help loosen the skin. Once cooled, peel off the skin, remove seeds, and chop the pepper into small pieces.
- In a large pot or Dutch oven, heat a small amount of olive oil over medium heat. Add chopped onions and sauté until translucent, about 3-4 minutes.
- Add minced garlic and cook for another 30 seconds until fragrant, being careful not to burn the garlic.
- Stir in chili powder and cook for an additional minute to release the spice's flavors.
- Add rinsed quinoa, diced tomatoes, kidney beans, chopped roasted red pepper, and vegetable broth to the pot. Stir to combine all ingredients.
- Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 20-25 minutes, or until quinoa is tender and has absorbed most of the liquid.
- Season with salt and pepper to taste. If the chili seems too thick, add a bit more vegetable broth. If too thin, continue simmering uncovered to reduce.
- Remove from heat and let stand for 5 minutes before serving. This allows the flavors to meld and the chili to thicken slightly.
- Serve hot, optionally garnished with fresh cilantro, avocado slices, or a dollop of vegan sour cream.
Tips
- Roasting the Red Pepper: For the best flavor, make sure to roast the red bell pepper until the skin is charred and blistered. This enhances the sweetness and adds a smoky depth to your chili.
- Steaming the Pepper: After roasting, allow the pepper to steam in a sealed bowl or paper bag for about 10 minutes. This step makes peeling the skin off much easier and ensures you get all that delicious roasted flavor.
- Sautéing the Aromatics: Take your time when sautéing the onions and garlic. Cooking them until translucent and fragrant will lay a solid flavor foundation for your chili.
- Adjusting Consistency: If you prefer a thicker chili, let it simmer uncovered for a bit longer to reduce the liquid. Conversely, if it’s too thick, simply stir in a little extra vegetable broth until you reach your desired consistency.
- Garnish Creatively: Don’t forget to add a personal touch when serving! Fresh cilantro, avocado slices, or a dollop of vegan sour cream can elevate your dish and make it even more visually appealing.
- Make It Ahead: This chili tastes even better the next day! Consider making a larger batch and storing leftovers in the fridge for a quick and satisfying meal throughout the week.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 55g
Protein: 14g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg