Quinoa Vegetarian Chili

2 red bell peppers

2 serrano chiles

4 teaspoons olive oil

3 cups zucchini, chopped

1 1/2 cups onion, chopped

4 cloves garlic, minced

1 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/2 cup water

1 cup uncooked quinoa, rinsed

1/4 teaspoon kosher salt

1 (14.5 ounce) can no-salt fire-roasted diced tomatoes with chipotles, undrained

1 (15 ounce) can no-salt added pinto beans, rinsed and drained

1 cup low-sodium vegetable juice

Instructions:

1) Preheat broiler.

2) Cut bell peppers and chiles in half, discard seeds and membranes. Cover baking sheet with aluminum foil. Place peppers skin side up on baking sheet and flatten. Broil for 10 minutes or until blackened. Remove from oven. Wrap peppers in foil from pan and let sit for 10 minutes. Then peel and chop.

3) Heat oil in chefs pan on medium-high. Add zucchini, onion and garlic – sauté 4 minutes. Stir in chili powder, cumin and paprika – sauté 30 seconds. Add bell peppers, chiles, juice and left over ingredients – bring to a boil. Reduce heat to medium-low, cover and simmer 20 minutes.

4) Enjoy.