This recipe has quickly become one of our favorite cold-weather dishes. It cooks in the crock pot, and it will feed a party! It makes plenty to eat, freeze and give away! Just serve with some tortilla chips and any of your favorite chili toppings. To reheat, add a little chicken stock.
Chicken Quinoa Chili
1 cup quinoa, rinsed with boiling water
1 28-oz can crushed tomatoes (low sodium)
1 15-oz can diced tomatoes (low sodium)
1 can green chilies
2 cups black beans, cooked (or 2 15-oz cans)
1 cup frozen corn
2 1/2 cups chicken stock
3 chicken breasts
1 large green pepper, chopped
1 tsp onion powder
1 tsp garlic powder
1 tsp cumin
1 tsp crushed red pepper
1 tsp chili powder
Season chicken with salt and pepper and place at the bottom of the crock pot.
Mix remaining ingredients and pour over chicken.
Cook on low 5-7 hours.
Remove chicken and shred, then return to crock pot and stir.
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