A heart vegetarian chili for your next cookoff

Makes about 4 servings, serving size: 1 1/2 cups

Ingredients

2 medium poblano peppers, halved
2 medium red bell peppers, halved
4 tsp olive oil
2 tsp cumin seeds
1 1/2 cups red onion, chopped
4 garlic cloves, minced
3 cups zucchini, chopped
1 tbsp chili powder
1/2 tsp paprika
1 cup low-sodium vegetable stock
1/2 cup water
1/3 cup quinoa, uncooked
1 (15oz) can black beans, rinsed and drained
1 (15oz) can fire-roasted diced tomatoes
Cilantro and sour cream for garnish
Salt and pepper to taste

Directions

1. Preheat broiler and place peppers, cut-side down on an aluminum-foil lined baking sheet.
2. Broil 10 minutes and or until blackened. Remove from heat and wrap with foil.
3. Let peppers stand for 10 minutes then peel and discard skins and chop peppers.
4. Heat oil in a medium-large saucepan over medium-high heat. Add oil, cumin seeds, garlic, onions, and zucchini and sauté for 4 minutes.
5. Add remaining ingredients along with peppers to saucepan.
6. Bring to boil and then reduce heat to medium-low and cover.
7. Simmer 20 minutes or until quinoa is tender.
8. Serve with a dollop of sour cream and a sprinkle of chopped cilantro.

Adapted from Quinoa and Roasted Pepper Chili in Cooking Light November 2017