Food Babe's Slow Cooker Chicken Quinoa Chili
Prep time
Cook time
Total time
Author: Food Babe
Serves: 4-6 servings
Ingredients
- 1 - 28 ounce jar of fire roasted tomatoes, diced
- 1 cup organic corn
- 1 tomato, peeled, seeded and diced
- 1⁄2 jalapeno, minced
- 1 cup cooked black beans
- 1 cup cooked pinto beans
- 2 cups chicken stock
- 3 cloves garlic, minced
- 2 teaspoons cumin
- 1⁄2 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
- Optional Toppings: Lime wedges, organic cheddar cheese, sprouted grain corn chips
Instructions
- Place all your ingredients in a slow cooker and cook on high for 4 to 6 hours or low for 6 to 8 hours.
- Roughly 1 to 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!
Notes
**Please choose organic ingredients if possible**
To make vegan chili: Replace the chicken stock with vegetable stock and eliminate the chicken. Without the meat, reduce the cooking time to 2 hours on high or 3-4 hours on low, or until the quinoa is cooked.
To make vegan chili: Replace the chicken stock with vegetable stock and eliminate the chicken. Without the meat, reduce the cooking time to 2 hours on high or 3-4 hours on low, or until the quinoa is cooked.
Recipe by Food Babe at https://foodbabe.com/wendys-chili-recipe-fast-food-swap-quicker-than-the-drive-thru/