White chili - with chicken, beans, & quinoa

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 401.5
  • Total Fat: 6.1 g
  • Cholesterol: 43.8 mg
  • Sodium: 1,981.7 mg
  • Total Carbs: 38.0 g
  • Dietary Fiber: 13.7 g
  • Protein: 33.4 g

View full nutritional breakdown of White chili - with chicken, beans, & quinoa calories by ingredient
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Thick, hearty, cold night comfort food. Worth the splurge! Thick, hearty, cold night comfort food. Worth the splurge!
Number of Servings: 6


    1 pound chicken, cubed
    1+ cup fresh muschrooms, cubed
    1 medium red onion, chopped
    1 tbsp. olive oil
    2 (15 oz) cans organic great northern beans, undrained
    1 (15 oz) can organic refried beans (traditional)
    2+ cups chicken broth

    spices to taste: granulated garlic, ground cumin, red pepper seasoning, dried parsley [or clilantro], coarsely ground black pepper


Saute onion and mushroom in olive oil until soft; add chicken and saute briefly. Add small amount of chicken broth to help prevent sticking, adding canned chili, garlic, cumin, and parsley here. When chicken no longer pink, add rest of broth, and blac & red pepper. Bring to slow boil over medium heat; stir in all beans. Return to slow boil and add quinoa (add additional broth to maintain desired consistency). Stir frequently. Cover, turn heat to low, simmer at least 30 minutes until quinoa is tender, stirring occasionally to prevent sticking.
Adjust spices and add broth for consistency: we like it
really, really thick!

Nice to Serve with: cheddar cheese, avocado, sour cream ; accompany with Whole wheat tortillas or crunchy tortilla corn chips.
(Honestly, we didn't measure serving sizes this time; we just ladled it into the bowls!)

Serving Size: Six (6) servings, over one cup each.

Number of Servings: 6

Recipe submitted by SparkPeople user CSMNETC.

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