Quinoa, Chicken and Black Bean Chili
Yesterday, we felt a little bit of Fall in the air and I was craving something comforting. This is a chili I found on Pinterest, many moons ago, but it is definitely one of our favorites. And the best part about it, is it is a “dump-and-go” recipe. Toss everything in the crock pot, go about your day and you will come home to a delicious smelling house, with nothing left to prepare for dinner!
PrintQuinoa, Chicken and Black Bean Chili
Crock pot chili that is perfect for Fall and super easy to make!
- Yield: 6–8 full servings 1x
- Category: Easy
- Method: Crock Pot
Ingredients
- 1 large chicken breast (if using frozen, cook the longer suggested time)
- 1 28 0z can of diced tomatoes (you could also use crushed)
- 1 14 oz can Rotel (diced tomatoes with green chilies)
- 2 15 oz cans black beans, rinsed and drained (I like to use the spicy black beans, then don’t rinse)
- 1 cup of uncooked quinoa, rinsed
- 1 cup of frozen corn
- 3 cups low sodium chicken or veggie stock
- 2 tsp garlic powder
- 2 tsp cumin
- 2 tsp chili powder
- 1 tsp cayenne or crushed red pepper (I prefer cayenne for the extra kick!)
Instructions
Throw everything into your crock pot and cook 6-8 hours on low or 4-6 on high. Remove the chicken and shred with two forks. Toss back into the crock pot. Top this with your favorite cheese, avocado, green onions, sour cream, ANYTHING!
Notes
This makes quite a big batch. Matt and I have it for dinner one night, both for lunch the next day and there is enough leftover to do that again! We just pop the leftovers in the freezer and it stays good for 2-3 months, but it never lasts that long around here.
Keywords: Quinoa, Chili, Crock Pot
