Mexican Quinoa Chili
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Cook time: 
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Serves: 8 servings (1½ cups each)
 
Ingredients
  • 1½ lbs boneless, skinless, chicken breasts
  • 3 cloves garlic, minced
  • 1 onion, diced
  • 1 cup dry quinoa, rinsed
  • 2 (14.5 oz) cans no salt added diced tomatoes
  • 1 (15 oz) can tomato sauce
  • 1½ Tbsp chili powder, or more, to taste
  • 2 tsp cumin
  • 1½ tsp paprika
  • 1½ tsp sugar
  • ½ tsp cayenne pepper
  • ½ tsp ground coriander
  • Kosher salt and freshly ground black pepper, to taste
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 1 (15 oz) can black beans, drained and rinsed
  • 1½ cups corn kernels, fresh or frozen
  • 3 Tbsp fresh cilantro, chopped
  • Juice of 1 lime
Instructions
  1. Combine the chicken, garlic, onion, quinoa, diced tomatoes, tomato sauce and spices in the bowl of a crock pot. Cook on low for 6-8 hours or on high for 4-6 hours until the chicken is cooked through.
  2. Remove the chicken from the crock pot, shred using two forks. Return the chicken to the crock pot, add in the beans, corn, cilantro and lime juice. Cook for 30-60 more minutes until the beans and corn are heated through.
Notes
Recipe from Chrissy of Stick a Fork In It, originally adapted from Damn Delicious
Nutrition Information
Serving size: approx. 1½ cups Calories: 347 Fat: 5.5 Carbohydrates: 51.4 Sugar: 10.1 Sodium: 673 Fiber: 11.5 Protein: 29.9 Cholesterol: 49
Recipe by Prevention RD at https://preventionrd.com/5th-annual-chili-contest-entry-6-mexican-quinoa-chili-weekly-menu/