Hearty Chicken and Quinoa Chili Recipe

Looking for a nutritious and fulfilling dish to warm you up? This Chicken and Quinoa Chili Recipe is your answer. Packed with protein and flavor, it’s a fantastic twist on traditional chili that will have everyone coming back for seconds. Perfect for meal prep, this chili can easily be made in advance and enjoyed throughout the week.

Imagine a bowl filled with tender chicken, wholesome quinoa, and a medley of beans and spices. This Chicken Recipe not only satisfies your hunger but also nourishes your body. It’s a complete meal that combines the richness of chili with the lightness of quinoa, making it a go-to for busy weeknights.

Nutritious Chicken and Quinoa Chili

This Chicken and Quinoa Chili is a delightful blend of diced chicken breast, hearty quinoa, and a rainbow of vegetables simmered in a bold, spicy broth. The taste is savory and slightly spicy, with a burst of freshness from the herbs, making each spoonful a comforting experience.

It’s a satisfying dish that balances the heartiness of chili with the health benefits of quinoa, resulting in a dish that’s both delicious and good for you.

Ingredients

1 pound boneless, skinless chicken breasts, diced
1 cup quinoa, rinsed
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (14 oz) diced tomatoes with green chilies
1 medium onion, chopped
2 cloves garlic, minced
2 cups chicken broth
1 tablespoon chili powder
1 teaspoon cumin
1 teaspoon smoked paprika
Salt and pepper to taste
Chopped cilantro for garnish

Instructions

Sauté Chicken: In a large pot, heat a drizzle of oil over medium heat. Add the diced chicken and cook until browned and cooked through, about 5-7 minutes.
Add Vegetables: Stir in the chopped onion and minced garlic, cooking until the onion is translucent.
Combine Ingredients: Add the quinoa, black beans, kidney beans, diced tomatoes, chicken broth, chili powder, cumin, and smoked paprika. Season with salt and pepper to taste.
Simmer: Bring the mixture to a boil, then reduce heat to low. Cover and simmer for about 20 minutes, or until the quinoa is cooked and the chili has thickened.
Serve: Ladle the chili into bowls and garnish with fresh chopped cilantro. Enjoy hot!