Slow Cooker Quinoa Chicken Chili Recipe
Get out your slow cooker! You’re going to love the great flavor and hearty texture of our quinoa chicken chili! Fix it, forget it and feed a crowd!
Ingredients
- 1 cup uncooked quinoa rinsed
- 28 oz can crushed tomatoes with Italian herbs
- 14 oz can diced petite tomatoes with green chiles
- 16 oz can black beans rinsed and drained
- 4.5 oz can green chilies diced
- 3 cups low-sodium chicken broth
- 1 1/2 lbs boneless, skinless chicken breasts about 2 large
- 1 green bell pepper seeded and chopped
- 1/2 yellow onion finely diced
- 3 - 4 cloves garlic minced
- 1 tsp cumin
- 2 tsp chili powder
- 1/4 tsp cayenne pepper optional
- 1/4 cup tomato paste
- salt and pepper to taste
Instructions
- Place the quinoa in a fine mesh strainer and rinse under cool water. Add the quinoa and all remaining ingredients except tomato paste and salt and pepper into a 6-quart slow cooker. Cook for 6–7 hours on low or 4–5 hours on high.
- Approximately 1 hour before serving, remove chicken breasts and shred into small chunks. Add the tomato paste and shredded chicken back into the slow cooker and stir to dissolve the tomato paste. Allow the chili to cook for the remainder of the hour then season with salt and pepper to taste.
- Serve with your favorite toppings, such as grated cheese, sour cream, chopped avocados and tortilla chips.
Notes
Although most quinoa has been pre-rinsed to remove its naturally bitter outer coating, it’s a good idea to rinse it again using a mesh strainer.
Nutrition
Calories: 237kcal | Carbohydrates: 28g | Protein: 22g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 39mg | Sodium: 735mg | Potassium: 162mg | Fiber: 5g | Sugar: 5g