Roasted Vegetable & Quinoa Chili [vn] Recipe
A hearty blend of roasted seasonal vegetables and protein-packed quinoa simmered in a rich, flavorful chili sauce, perfect for a comforting and nutritious meal.
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Quinoa
Rinse the quinoa under cold water. In a medium pot, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy. Set aside.
- 2
Roast the Vegetables
Preheat the oven to 425°F (220°C). In a large bowl, toss the zucchini, bell peppers, carrots, onion, and garlic with olive oil, cumin, chili powder, salt, and black pepper. Spread the mixture on a baking sheet and roast for 20-25 minutes, or until the vegetables are tender and slightly caramelized.
- 3
Combine Ingredients
In a large pot, combine the roasted vegetables, cooked quinoa, canned diced tomatoes, and black beans. Stir well to combine.
- 4
Simmer the Chili
Bring the mixture to a gentle simmer over medium heat. Allow it to cook for about 10-15 minutes, stirring occasionally, until heated through and flavors meld together.
- 5