Chicken, Quinoa, and Black Bean Chili Verde

Hearty and Satisfying
Hearty and Satisfying
Share it on your social network:
Or you can just copy and share this url

Ingredients

1 tbsp Canola oil
1 Onion large, diced
3 cloves Garlic minced
1 tbsp Cumin ground
Kosher Salt to taste
1 (15-oz) can Black beans rinsed and drained
1 Rotisserie chicken shredded
1 (16-oz) jar Salsa verde
6 cups Chicken broth divided
1 cup Quinoa
For serving:
Sour cream to taste
Cilantro chopped, to taste

Nutritional information

701
Calories
18.2g
Fat
104g
Carbohydrate
38.4g
Protein
8mg
Cholesterol
14.2g
Fiber
Ingredients
  • For serving:

Chicken, Quinoa, and Black Bean Chili Verde

Share

The secret to this tangy and spicy Chicken, Quinoa, and Black Bean Chili Verde is the salsa verde that we all love! Served with cool sour cream, this one-pot chili makes a perfect hearty meal. Besides, this recipe is perfect for a midnight dinner as it is easy to make and will put a bowl of chili on your table in a half-hour.

Though the traditional version of chili verde calls for chunks of pork, this time I subbed shredded rotisserie chicken. And I think it is not only a smart way to use the leftovers, but this version is also lower in fat, while still offering plenty of protein. I also add quinoa to this chili. Because quinoa is high in protein and fiber, it is gluten-free and nutrient-rich, and I am always looking to add more healthy options to my family’s diet.

To make the Chicken, Quinoa, and Black Bean Chili Verde, you will need the following ingredients:

Ingridiens for Chicken, Quinoa, and Black Bean Chili Verde

Steps to make Chicken, Quinoa, and Black Bean Chili Verde

1

Heat oil and cook onion and garlic

7

Heat 1 tablespoon canola oil in a large pot over medium heat. Add 1 diced onion and 3 minced cloves garlic and cook, stirring occasionally, about 6 minutes.

2

Add cumin and salt

1

Stir in 1 tablespoon ground cumin and kosher salt to taste.

3

Add beans, chicken, and salsa verde

1

Add in 1 (15-oz) can black beans, shredded chicken, and 1 (16-oz) jar salsa verde and stir.

4

Add broth and quinoa

1

Add 5 cups chicken broth and 1 cup quinoa, stir and bring to a boil.

5

Simmer

20

Reduce heat and simmer until quinoa is cooked, for about 20 minutes. Add remaining 1 cup chicken broth if the quinoa absorbs almost all the liquid.

6

Serve

Serve garnished with chopped cilantro and a dollop of sour cream.

This Chicken, Quinoa, and Black Bean Chili Verde is an easy and delicious recipe to get you inspired to cook at home. Give this recipe a try, and please let us know how it turns out for you.

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

Mexican Corn Bread Casserole Recipe-How To Make Mexican Corn Bread Casserole-Delicious Mexican Corn Bread Casserole
previous
Mexican Corn Bread Casserole
Santa Fe Skillet Chicken Recipe-Santa Fe Chicken Skillet-Easy Santa Fe Chicken Recipe
next
Santa Fe Skillet Chicken
Add Review
Add Comment

Write your own review

You can optionally upload your own image along with a review

Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

I love it! Thanks for sharing recipe!

Add Your Comment