Categories: Soup, Vegetarian

Ingredients

• 1 red bell peppers
• 1 poblano chiles
• 2 teaspoons olive oil
• 1 1/2 cups chopped zucchini
• 3/4 cups chopped onion
• 2 garlic cloves, minced
• 1/2 tablespoon chili powder
• 1/2 teaspoon ground cumin
• 1/4 teaspoon Spanish smoked paprika
• 1/4 cup water
• 1/6 cup uncooked quinoa, rinsed
• 1/8 teaspoon kosher salt
• 1/2 (14.5-ounce) can fire-roasted diced tomatoes with chipotles, undrained
• 1/2 (15-ounce) can no-salt-added pinto beans, rinsed and drained
• 1/2 cup low-sodium vegetable juice

Directions

1. Preheat broiler.

2. Cut bell peppers and chiles in half lengthwise; discard seeds and membranes. Place halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil 10 minutes or until blackened. Place in a paper bag; fold to close tightly. Let stand 10 minutes. Peel and coarsely chop.

3. Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add zucchini, onion, and garlic; sauté 4 minutes. Stir in chili powder, cumin, and paprika; sauté for 30 seconds. Add roasted peppers and chiles, 1/2 cup water, and remaining ingredients; bring to a boil. Reduce heat to medium-low; cover and simmer for 20 minutes or until quinoa is tender.

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