Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 1 cup (125g) diced yellow onion (~1 onion )
  • 1 cup diced carrot (3 large carrots)
  • 1 tablespoon minced garlic ((~4 cloves))
  • 2 cups (280g) butternut squash (peeled & chopped Note 1)
  • 2 tablespoons tomato paste
  • 1 packet mild chili seasoning mix (Note 2)
  • 1 can (14.5 oz.; 411g) fire-roasted diced tomatoes, (undrained)
  • 1 can (16 oz.; 454g) Kidney or chili beans in mild chili sauce
  • 1 can (15.25 oz.; 432g) corn, (undrained (or 1-1/2 cups frozen))
  • 1 can (15.25 oz.; 432g) black beans, (drained and rinsed)
  • 1-1/4th lb. (566g) chicken thighs ((or breasts) Note 3)
  • 3/4 cup (135g) quinoa (tri-color or white)
  • 5 cups (1200g) chicken stock (Note 4)
  • Optional finishing touches: 2-3 tablespoons freshly squeezed lime juice, 1/4 cup finely chopped fresh cilantro
  • Optional toppings: sour cream, sharp Cheddar cheese, diced avocado, cilantro or chives, lime (Note 5)

Instruction

  • PREP: Spray a 6-quart slow cooker with nonstick spray. Trim the chicken of fat and cut each piece into 2-inch chunks. Rinse the quinoa in a fine-mesh sieve and set aside.
  • SOUP FLAVOR BASE: If you have the option to sauté in your slow cooker base, use that; otherwise, grab out a pot. Add olive oil and heat to medium-high heat. Add in onion and sauté until turning golden, about 5-7 minutes. Add in the garlic and sauté until fragrant, about 30 seconds. Add in the tomato paste and the seasoning packet (or homemade seasoning blend). Season with salt & pepper (I add 1 teaspoon fine sea salt and 1/4 teaspoon pepper, but add to personal preference). Sauté for 1-2 minutes or until very fragrant. Pour the entire can (don't drain) of diced tomatoes and mix, scraping any browned bits from the bottom of the pan. Use a spatula to scrape every bit of this mixture into the base of the slow cooker.
  • COOK: Add the remaining ingredients (except for the finishing touches and toppings) to the slow cooker. Stir well, submerge chicken below the liquid and cook on high for 3 up to 4 hours or until chicken easily shreds. (See Note 6.) Remove the chicken and transfer to a bowl. Shred the chicken with two forks and return to the slow cooker. Optional: Mash some of the squash for a heartier texture.
  • FINISHING: Add in the cilantro and lime juice if using. Taste and adjust seasonings, adding more salt/pepper if desired. (I typically add another 1/2 teaspoon fine sea salt here; the flavors should sing!) Ladle into bowls. Add desired toppings and enjoy immediately!
  • STORAGE: This chili continues to thicken as the quinoa expands. We still think it tastes great, but it does get thicker and thicker as it stands. This chili is best eaten within 3-4 days. Reheat over low heat on the stovetop and add a splash of chicken stock as needed. It does not freeze well; the soup continues to absorb liquid and quinoa becomes bloated.