Ingredients

The following ingredients have 4 Servings
  • 3/4 cup white quinoa
  • 1 can (15 ounces) black beans (drained and rinsed)
  • 1/2 pound (8 ounces) chicken breast (boneless, skinless)
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon EACH: onion powder, garlic powder, paprika
  • 3/4 teaspoon fine sea salt
  • 1/4 teaspoon freshly cracked pepper
  • 2 and 1/4 cups salted/seasoned chicken stock ((can use chicken broth))
  • 1 cup frozen corn
  • 1 can (15 ounces) chili beans in mild sauce ((Note 1))
  • 1 can (14.5 ounces) fire-roasted diced tomatoes ((Muir Glen recommended))
  • Optional toppings: fresh lime juice, chopped cilantro, sour cream, Cheddar cheese

Instruction

  • Line the slow cooker with a plastic liner or coat with cooking spray. Thoroughly rinse the quinoa in a fine mesh sieve to remove the bitter saponin coating. Drain and rinse the black beans. Cut the chicken breast into 2-3-inch-long, 1-inch-thick pieces.
  • Add the quinoa, black beans, chicken, chili powder, cumin, cayenne pepper, onion powder, garlic powder, paprika, salt, pepper, chicken stock, frozen corn, (undrained/unrinsed) chili beans, (undrained) and diced tomatoes to a large 6-quart slow cooker. Cover and cook on high for 2.5 to 4 hours. (Ours is always done right at 3 hours.) Check occasionally and stir every once and a while if around.
  • Once the liquid is mostly absorbed, remove the slow cooker insert from the heat. Season to taste with any additional salt/pepper as needed, or any additional seasoning. I like to add a few tablespoons of lime juice here. Shred the chicken in a separate bowl with two forks (or chop it coarsely with a knife) and add back to the pot.
  • Top individual bowls with favorite toppings. We top ours with a good handful of freshly grated sharp Cheddar cheese, another squeeze of lime, a good spoonful of sour cream, and some chopped cilantro. Don't forget the toppings; they make this chili!