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
- 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).
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.