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:
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.
Stir in 1 tablespoon ground cumin and kosher salt to taste.
Add in 1 (15-oz) can black beans, shredded chicken, and 1 (16-oz) jar salsa verde and stir.
Add 5 cups chicken broth and 1 cup quinoa, stir and bring to a boil.
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.
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.
Gluten Free Recipes
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