My sister made this for us while I was visiting one weekend. It was delicious! Especially after coming in from a morning of snowshoeing! It was delicious and filling.

From what I remember she got the recipe from a friend. I am sorry that I don’t know where the recipe originated.

I made it and had lots of ready-to-go meals for the week. Make it in the slow cooker or in a pot on the stove.

Quinoa Chicken Chili

Ingredients

• 1 cup quinoa rinsed
• 2 (28oz) can crushed tomatoes
• 2 (16oz) can black beans
• 1 (15oz) can corn, drained
• 2 – 1 2/3 cup of chicken stock
• 2 large chicken breast
• 1 tsp minced onion
• 1 tsp garlic
• 1 tsp cumin
• 1 tsp crushed red pepper
• 1 tsp chili powder

Instructions For Slow Cooker:

• Place in slow cooker, cook on low for 5 – 7 hours

Instructions For Pot on the Stove:

• Cook chicken, then add to pot
• Place all other ingredients in pot, cook on med for a few hours (sorry, I did not time this).

Note:

Chicken – I used pre-cooked chicken that was left from a chicken that I cooked for another meal. This is probably the best as it is much quicker and easier. I would recommend  this if you are making it in the pot, as I did. I must get my slow cooker, that I left at my old house over a year ago. Oops.

Chicken Stock – I made my own when I cooked the same chicken I used for the chili. I added extra water to the roaster and added some veggies (golden beats and sweet potatoes) and garlic. Between the juices and fat – which wasn’t much because it was a free-range chicken – it created a mason jar full of chicken stalk. Place in your fridge and use it as needed. I put it in the pot first to let it become liquid form again.

Will you make this? Let me know in the comments below. I’d love to hear from you if you try this recipe!