Quinoa and Roasted Pepper Chili

Okay, I recently have decided I would try to make quinoa with literally everything. I absolutely love it. It's good in the morning with blueberries and cinnamon, it's good cold in salads, in Mexican food, it's good with literally everything! I also have decided I would make every variation of chili I find this fall, so here's one of them! I found this is the October issue of Cooking Light. I changed up the reciepe a bit because I enjoy using my crock pot (and it's the lazy way to make any soup!)

Ingredients

2 red bell peppers

2 poblano chiles 

4 teaspoons olive oil 

3 cups chopped zucchini 

1 1/2 cups chopped onion 

4  garlic cloves, minced 

1 tablespoon chili powder 

1 teaspoon ground cumin 

1/2 teaspoon paprika 

1/3 cup uncooked quinoa, rinsed 

1  can fire-roasted diced tomatoes, undrained

1 can no-salt-added pinto beans, rinsed and drained 

1 can low-sodium vegetable juice 

Method

Preheat broiler. 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. Add to crock pot.

Cut up veggies and add to crock pot along with all other ingredients. Let cook on high for 4 hours or on low for 6.