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Quinoa and Chicken Chili

Category: Soups

Username: Iona Trailer

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Quinoa and Chicken Chili
Quinoa and Chicken Chili

Slow Cooker recipe and left overs freeze well


1 1/2 boneless, skinless chicken breast cut into small bite sized pieces
28oz can diced tomatoes
2-15oz cans balack beans with chilis, drained and rinsed
14oz can fat-free low sodium chicken broth
10oz can diced tomatoes with green chilies
1 cup frozen corn
1TBS chili powder
1TBS cumin
2 tsp garlic and onion powder
1 cup uncoooked Quinoa (I prefer the red)

Rinse Quinoa, and add to sauce pan add 1 1/2 cup water bring to boil, cook down till liquid is almost gone.
Lower heat and finish cooking time may vary but no more than 25 minutes, till fluffy. Cover set aside.

Combine into slow cooker
diced chicken uncooked, all tomatoes, beans, corn, broth, and all spices. Stir to combine. Cover and cook on low for 4-6 hours add cooked Quinoa the remainder of last hour to reheat. This will make 8 1 1/2 cup servings. Freeze remaining chili if there is any for up to 3 months. Enjoy!!



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