Crockpot Quinoa Chili

Crockpot Quinoa Chili

Simple (dump it all in and forget about it) crockpot quinoa chili. No veggie chopping or pre-cooking of anything required; open cans and throw it all in! The easiest crockpot dinner that's packed with flavor and healthful ingredients.

#Crockpot #Quinoa #Chili

Ingredients

• 3/4 cup white quinoa
• 1 can (15 ounces) black beans drained and rinsed
• 1/2 pound (8 ounces) boneless skinless chicken breast
• 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

Instructions

1. Line your crockpot with a crockpot liner OR spray 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.
2. 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) diced tomatoes to a large 6-quart crockpot. 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.
3. Once the liquid is mostly absorbed, remove crockpot 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).
4. 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!

Original Recipe Article from chelseasmessyapron.com

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