Chicken Quinoa Chili
Ingredients
-
1
can
corn, drained
-
1
can
chickpeas, drained
-
1
medium
onion, chopped
-
1
medium
red bell pepper, finely chopped
-
¾
cup
dry quinoa
-
1
jar (16oz)
mild salsa
-
4
cloves
crushed garlic
-
1
tsp
cumin
-
1
tsp
oregano
-
1
medium
lemon, juiced
-
3
cups
chicken broth
-
1
pound
skinless organic chicken thighs
Instructions
- Add all ingredients to a slow cooker.
- Set the slow cooker on high for 3½ to 4 hours or on low for 6 to 8 hours.
- Once cooked, remove the cover and shred the chicken using two forks.
- Serve with optional toppings like avocado, arugula, and chopped almonds.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
10g
Total carbohydrates
40g
Total protein
30g
Sodium
800mg
Cholesterol
70mg
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