Crockpot Chicken and Quinoa Chili Recipe


3/4 pound uncooked boneless skinless chicken breasts I use 12-14 ounces
3/4 cup uncooked quinoa
1 can (28 ounces) can crushed tomatoes
1 can (7 ounces) can dicd green chilies
2 teaspoons minced garlic
1/2 cup yellow onion diced
2 peppers (I use 1 green and 1 red) chopped
2 (15 ounces EACH) cans kidney beans
1 (15 ounces) can corn
1 (15 ounces) can black beans
2 cups chicken broth
1 packet chili seasoning or see notes to make your own
1/2 teaspoon cayenne pepper
1/4 cup chopped cilantro
Add-ins: fresh lime green onion, cheddar cheese, sour cream, additional spices to taste (read notes for a spicier soup)

If you don’t want to do a chili packet, try combining these spices and adding a few tablespoons of this mix until the chili flavor reaches your desired preference: 5-6 teaspoons chili powder, 1/2 tablespoon crushed red pepper, 1 tablespoon dried minced onion, 1 tablespoon dried minced garlic, 2 teaspoons sugar, 3 teaspoons cumin, 2 teaspoons dried parsley, 2 teaspoons seasoned salt, 1 teaspoon dried basil, and 1/4 teaspoon ground black pepper.


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