This Chicken Quinoa Chili is one of those recipes that you can throw together in the morning before work, let it simmer in a slow cooker all day, and sit down to amazing homemade meal without spending hardly any time in the kitchen! Don’t you just love recipes like this?
One of the biggest obstacles that people face when ditching additive-filled processed foods is the time that it takes to prepare everything from scratch.
I’ve had SO MANY people tell me how shocked they were that it really doesn’t cost them more money at the grocery store to eat whole foods instead of processed foods, but the time they were spending in the kitchen was wearing them out.
I’m right there with you! It seems all too easy to just pick up some take-out in the evening and relax on the couch. But, I’ve learned that even when I’m crunched for time, I can’t continuously outsource my health to restaurants if I want to maintain an ideal weight and stay in the best health that I’ve ever known. When you cook your own meals you are in control of the ingredients and know everything that went into them. It’s the only way to know exactly what you are eating!
That’s why I prepare at least 15 home-cooked meals every week — and I’ve found that using a slow cooker is one of the easiest methods out there that makes it virtually effortless for me to stick to eating unprocessed food on a regular basis. Hands down… this is the easiest way to eat a healthy diet on limited time.
That’s why I worked with my team to create a (newly expanded) Food Babe Real Food Slow Cooker Guide. We spent months carefully crafting OVER 50 healthy slow cooker recipes which are all incredibly delicious and easy. These recipes are so simple and hassle-free that they make a healthy lifestyle a breeze!
To give you a taste, I’m sharing the Chicken Quinoa Chili recipe straight from this guide with you below. This recipe is not only healthy and delicious, but makes the house smell so amazing! If you’d like to, it’s easy to make this chili vegan by simply omitting the chicken and using vegetable stock. It will still be packed with protein and fiber from the beans and quinoa.
Quinoa is a gluten-free seed that contains 8 grams of complete protein and 5 grams of fiber per cup (cooked). It’s also a good source of manganese and magnesium… just some of the reasons why I love adding it to my meals to bump up the nutritional content. Quinoa has a texture similar to rice so it really works well in stir-fry’s and soups!
- 28 ounce jar of roasted tomatoes, diced
- 1 cup organic corn
- 1 tomato, peeled, seeded and diced
- ½ jalapeno, minced
- 1 cup cooked black beans
- 1 cup cooked pinto beans
- 2 cups chicken stock (vegetarian: use vegetable stock)
- 3 cloves garlic, minced
- 2 teaspoons cumin
- ½ teaspoon red pepper flakes
- 3 teaspoons chili powder
- 2 teaspoons ancho chili powder (optional)
- sea salt and pepper, to taste
- 1 cup quinoa, rinsed
- 2 chicken breasts (vegetarian: omit)
- Lime wedges, organic cheddar cheese, sprouted grain corn chips
- Place all your ingredients in a slow cooker and cook on high for 4-6 hours or low for 6-8 hours.
- Roughly 1-2 hours before it is done, pull out the chicken and shred it. Place the chicken back in the slow cooker and stir.
- To serve, top with your desired toppings and enjoy!
Here’s a recap of what you’ll receive…
Food Babe’s Real Food Slow Cooker Guide: Get it here
- 20 Lunch & Dinner Recipes
- 11 Snack & Sides Recipes
- 10 Breakfast Recipes
- 5 Dessert Recipes
- 5 Drink Recipes
- Food Babe Approved Slow Cooker Buying Guide
- Slow Cooker Tips Guide
- Slow Cooker Do’s & Don’ts Guide
If you know someone who loves using their slow-cooker or needs to save time in the kitchen, please share this post with them!