Recipes

[cab1955]

Slow Cooker Quinoa Chicken Chili
serves 4-6

• 1 cup quinoa, rinsed
• 1 (28 oz) can crushed tomatoes
• 1 (14 oz) can diced tomatoes with green chilies (Rotel)
• 2 (16 oz) can black beans
• 2.5 - 3 cup chicken stock
• 1 large bell pepper, seeded and chopped
• 1/2 large onion, diced
• 1-2 jalapeño peppers, seeds and ribs removed, diced
• 1 Tbs canola oil
• 1 tsp garlic powder
• 1 1/2 tsp cumin
• 1/2 tsp crushed red pepper
• 2 tsp tsp chili powder
• 1 tsp salt
• 2 large chicken breasts
• 1 cup frozen corn, thawed
• hot sauce, to taste
• 1/4 cup chopped fresh cilantro

Combine the quinoa, crushed tomatoes, diced tomatoes, black beans, and chicken stock in the slow cooker.

Meanwhile, in a medium microwave safe bowl, combine the onion, bell pepper, and jalapeño with the oil, cumin, garlic powder, cayenne, chili powder, and salt. Cook 5 minutes, stirring 2-3 times, until the vegetables have softened. Stir into the crockpot as well.

Nestle the chicken into the mixture and cook on low 5-8 hours, until the chicken and quinoa are cooked through. Remove the chicken and shred with 2 forks, return to the crockpot. Stir in the corn and cilantro, and cover and cook an additional minutes. Serve with shredded cheese, extra hot sauce, etc.