This Chicken Quinoa Chili offers a delightful and healthy spin on the classic comfort food. By incorporating protein-packed quinoa alongside tender chicken and flavorful beans, this chili becomes a complete and satisfying meal. The quinoa adds a wonderful texture and subtle nutty flavor, while the blend of spices creates a warm and inviting aroma. It's a perfect dish for a chilly evening, a potluck gathering, or a nutritious make-ahead lunch. Customizable with your favorite toppings, this chili is sure to become a family favorite.
Recipe: Chicken Quinoa Chili
Yields: 6-8 servings Prep time: 20 minutes Cook time: 45 minutes
Ingredients:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts or thighs, cut into 1-inch pieces
- 1
red bell pepper, chopped - 1 green bell pepper, chopped
- 1 jalapeño pepper, seeded and minced (optional)
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 cup
quinoa, rinsed - 2 cups chicken broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper (optional)
- Salt and freshly ground black pepper to taste
- Optional toppings: shredded cheddar cheese, sour cream, chopped cilantro, avocado, tortilla chips
Instructions:
- Sauté the aromatics and chicken: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for
another minute until fragrant. Add the chicken pieces and cook until browned on all sides. - Add the vegetables: Stir in the chopped red and green bell peppers and jalapeño (if using). Cook for 5-7 minutes, until the peppers are slightly tender.
- Combine the remaining ingredients: Pour in the crushed tomatoes, kidney beans, black beans, and rinsed quinoa. Add the chicken broth, chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Season with salt and freshly ground black pepper to taste.
- Simmer the chili: Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30-35 minutes, or until the quinoa is cooked through and the chili has thickened. Stir occasionally to prevent sticking.
- Adjust seasoning and serve: Taste the chili and adjust the seasoning as needed. Ladle the hot chili into bowls and top with your favorite toppings such as shredded cheddar cheese, sour cream, chopped cilantro, avocado, or tortilla chips.
