Saturday, July 5, 2014

Chicken Quinoa Chili

I love finding new ways to use quinoa. Although it can be a little on the expensive side, a little bit goes a long way and it's such an awesome source of protein! The quinoa in this recipe really makes it a thicker, rather an soupy, chili, which I prefer. Beef could definitely be subsititued in this chili, but personally, I think I actually prefer chicken chilis! I know it's summer, but on those cool days, this will be a wonderful treat!


Chicken Quinoa Chili-adapted from Sweat Treats and More
Total Time: 5 Hours
Serves 8

  • 1 cup quinoa, rinsed
  • 28 ounce can crushed tomatoes
  • 14 ounce can diced tomatoes with green chiles
  • 2-16 ounce cans black beans
  • 15 ounce can corn, drained
  • 2-1/2 cups chicken stock
  • 2 large chicken breasts
  • 1 bel pepper, seeded and chopped
  • 1 teaspoon minced onion
  • 1 teaspoon garlic
  • 1 teaspoon cumin
  • 1 teaspoon crushed red pepper
  • 1 teaspoon chili powder
  • Cheese, sour cream for garnish
Spray the inside of a 5 or 6 quart slow cooker with cooking spray. Add all ingredients to crock and cook on low for 5-7 hours or until the chicken is cooked through. Take out the chicken breasts and shred or dice into bite sized pieces. Serve with cheese and sour cream as desired.
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