Thursday, October 29, 2015

Spicy Quinoa Chicken Chili

This recipe knocked the socks right off of me. Surprisingly, the quinoa is soft and is not the same texture as in most of the other recipes I've tried it in! It's almost non-existent taste wise, but still there and PACKED with protein.
1 20oz can of Diced Tomatoes
1 15 oz can of Tomato Sauce
1 4 oz can of green chilies, diced
1 15 oz can black beans, rinsed and drained
1 15 oz can of corn, drained
1 pound chicken breast, frozen
1 tsp garlic powder
1 tbsp. onion powder
2 tbsp. cumin
2-3 tsp chili powder
1 cup quinoa
1 cup chicken broth, low sodium
1. Place all ingredients into crock pot/slow cooker. Cook 6-8 hours on low or 4-6 on high, just until chicken is cook through and easy to shred.
2. Shred chicken and put back in the crockpot. Mix thoroughly.
3. Top with low fat shredded cheese (optional)
Nutritional Information
creates 8 servings
260 calories per serving
3 gm fat
40 g carbohydrate
18 g protein
original recipe from
1 RED 2 YELLOW 1 BLUE (if cheese is used)

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