94: White Chicken Chili with Quinoa

 

It's been cold here this week, with more cold coming this weekend.  I thought it was the perfect time to try out a new type of chili, after looking at a few different recipes I settled on trying a white chicken chili with quinoa.  I always make my chili in the crockpot and this time was no exception.

Ingredients:

Olive Oil
1 onion, diced
3 garlic cloves, diced
1 tsp cumin
1/2 tsp oregano
3 cups chicken stock, low sodium
1 cup salsa verde
2 boneless skinless chicken breasts*
1 cup quinoa
1 can chickpeas
1 can pinto beans
1 can northern beans
1 can black beans*
1 can diced green chiles
1/2 bag frozen corn*
Juice from one lime
S&P
2 avocados, sliced

*not pictured

The How To:
Preheat oven to 405
Line a dish with aluminum foil (for easy clean up) and add the chicken
Season with S&P and cook for 40 minutes
In the meantime, pull out your crockpot and start throwing in the following ingredients:
diced onion, diced garlic cloves, cumin, oregano, chicken stock, salsa verde, quinoa (NOT COOKED), chickpeas, beans (all three kinds), chiles, frozen corn, lime juice and season with S&P.
Once the chicken is done, add that to the mix as well
Let it cook on low for about 8 hours and then top with avocados (and sour cream if you want) and serve! 

This ended up being a really hearty meal.  I had a hard time calling this chili at all since it didn't have any tomatoes, and I think that if I made this again I would have to add some.  Tomatoes make EVERYTHING better!  This dish is Will approved! Bonus - this meal is great reheated later for lunch or easy dinner.