Split the Pot Recipe Contest Finalist: Slow Cooker Quinoa Chicken Chili recipe

Split the Pot Recipe Contest Finalist: Slow Cooker Quinoa Chicken Chili recipe

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 192.9
  • Total Fat: 1.5 g
  • Cholesterol: 20.7 mg
  • Sodium: 703.4 mg
  • Total Carbs: 32.5 g
  • Dietary Fiber: 7.4 g
  • Protein: 15.5 g

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Introduction

Im not sure whether Id call this Quinoa Chicken Chili or Quinoa Taco Soup. Either way, Id call it scrumptious. It's a very hearty chili, high in protein and nutrition. Im not sure whether Id call this Quinoa Chicken Chili or Quinoa Taco Soup. Either way, Id call it scrumptious. It's a very hearty chili, high in protein and nutrition.
Number of Servings: 10

Ingredients

    1 cup quinoa, rinsed
    1 (28 oz) can diced tomatoes (you could use crushed)
    1 (14 oz) can diced tomatoes with green chilies (Rotel)
    2 (15 oz) cans black beans, rinsed and drained
    1 (15 oz) can corn, drained
    3 cups chicken stock
    2 large chicken breasts (about 12 ounces)
    1 t garlic powder
    2 t cumin
    1 t crushed red pepper
    2 t chili powder

Directions

Toss all ingredients into the slow cooker and cook on low for 6-8 hours or high for 4-7 hours. Before serving, remove the chicken and shred with two forks, then return to the slow cooker.

Top with cheese, sour cream, avocados, chips or whatever sounds good to you.

Serving Size:Makes about 8-10 1 cup servings

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