Description
A hearty and nutritious chili made with quinoa, tender chicken, and savory spices, perfect for busy weeknights.
Ingredients
Scale
- 1 lb chicken breast
- 1 cup quinoa, rinsed
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes
- 1 bell pepper, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 2 cups chicken broth
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
Instructions
- In a slow cooker, combine chicken breast, quinoa, black beans, diced tomatoes, bell pepper, onion, garlic, chicken broth, chili powder, cumin, salt, and pepper.
- Stir well to combine all the ingredients, ensuring that the chicken and quinoa are evenly distributed throughout the mixture.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
- Once cooked, shred the chicken using two forks and stir it back into the chili for a hearty texture. Serve hot with garnishes if desired.
Notes
Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 7g
- Protein: 27g
- Cholesterol: 70mg