I know, it’s summer, and you’re probably not really all that interested in a chili recipe. Hear me out though: There is something about summer that induces laziness. By the time June rolls around, I know that I personally don’t have a whole lot of motivation to get in the kitchen and cook. I like to keep things simple. However, I still want to fill my body with nutritious foods. So, what’s a girl to do? Bust out the crockpot, that’s what. That thing is a serious lifesaver. You dump the goods in, go about your day, and then BOOM, dinner is ready.
This recipe is full of good-for-you things and is a bit different from your typical chili dish. This recipe is different because of one ingredient in particular — quinoa. Loaded with protein, iron, fiber, and B vitamins, this little seed is a superfood! Not only is this recipe really, really yummy, it also makes quite a bit, meaning you’e got lunch and dinner planned for the next few days. Bonus points.
Slow Cooker Quinoa Chicken Chili
*adapted from Sweet Treats and More
- 1 cup of quinoa, rinsed
- 1 can crushed tomatoes
- 1 can of black beans
- 1 can of kidney beans
- 1-2 cups of frozen corn (you decide how much you’d like)
- 2 1/2 cups chicken broth
- 2 boneless, skinless chicken breasts
- 1 tsp minced garlic
- 1 tsp minced onion
- 1 tsp cumin
- 1 tsp crushed red pepper
- 1 tsp taco seasoning (I used Simply Organic)
- put all ingredients in the crockpot
- give it a stir
- set to low and let cook for 6-8 hours
- shred chicken
- serve with toppings of your choice
SO easy, SO delicious, SO healthy! Enjoy!
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