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.