We've been extremely spoiled since the twins were born. We've had tons of people graciously bring us dinner, and I've barely had to even think about what to eat for lunches for dinners for weeks. While the food blogger and home cook in me misses cooking dinner every night, the new mom in me greatly appreciates it. The boys' "schedule" is so unpredictable, that I never know when they'll be eating. And with two other little ones to feed, having meals ready to go has been a huge blessing.
However, I did manage to fit this chili in a few weeks ago. And it was the perfect meal for us. I threw everything in the crockpot in the morning while the twins were napping, then it was ready to eat when Caroline and Smith declared that they were ready for dinner.
I have a few slow cooker recipes that are a bit high maintenance - requiring cooking ingredients first on the stovetop, chopping tons of veggies, etc. But this one is so so easy. It's also super healthy, and full of protein - something I definitely need a lot of these days.
I chose to keep it somewhat mild this time around, both for kids' palates, and the babies' tummies. But feel free to amp up the spice-factor. This was a big hit with our whole family, and it made for excellent leftovers throughout the week for lunch. I know I have several recipes for chili on here, but I'm a firm believer that you can never have too many options - and now this one is definitely a contender for my favorite!
Slow Cooker Quinoa Chicken Chili
adapted from Sweet Treats and More
- 1 cup quinoa, rinsed
- 1 (28 oz) can crushed tomatoes
- 1 (14 oz) can diced tomatoes with green chilies (Rotel)
- 2 (16 oz) can black beans
- 2.5 - 3 cup chicken stock
- 1 large bell pepper, seeded and chopped
- 1/2 large onion, diced
- 1-2 jalapeño peppers, seeds and ribs removed, diced
- 1 Tbs canola oil
- 1 tsp garlic powder
- 1 1/2 tsp cumin
- 1/2 tsp crushed red pepper
- 2 tsp tsp chili powder
- 1 tsp salt
- 2 large chicken breasts
- 1 cup frozen corn, thawed
- hot sauce, to taste
- 1/4 cup chopped fresh cilantro
Combine the quinoa, crushed tomatoes, diced tomatoes, black beans, and chicken stock in the slow cooker.
Meanwhile, in a medium microwave safe bowl, combine the onion, bell pepper, and jalapeño with the oil, cumin, garlic powder, cayenne, chili powder, and salt. Cook 5 minutes, stirring 2-3 times, until the vegetables have softened. Stir into the crockpot as well.
Nestle the chicken into the mixture and cook on low 5-8 hours, until the chicken and quinoa are cooked through. Remove the chicken and shred with 2 forks, then return to the crockpot. Stir in the corn and cilantro, and cover and cook an additional minutes. Serve with shredded cheese, extra hot sauce, etc.