Go Back
–+ servings
White Bean Chicken Qunioa Chili
Print

White Bean Chicken Quinoa Chili

White Bean Chicken Quinoa Chili is the perfect dish for game day. Gluten free, high protein, flavorful and easy.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 6 People

Ingredients

  • 2 large Boneless Skinless Chicken Breasts
  • 15 ounces White Beans Cannelini or Navy Beans
  • 4 ounces Canned Diced Green Chilies
  • 1/2 cup onion diced
  • 1 tbsp. garlic minced
  • 1.5 tbsp. Ground Cumin
  • 1/2 tbsp. Ground Corriander
  • 4 cups Chicken Stock
  • 1/2 cup Quinoa
  • Juice of 1 Lime
  • salt
  • pepper
  • 1 Jalapeno Thinly Sliced -for garnish
  • Light Sour Cream for garnish
  • 1/4 cup Cilantro minced

Instructions

  • In a large soup pot or dutch oven saute the onion, garlic and diced green chilies.
  • Add in an even sprinkle of salt and pepper along with the Coriander and Cumin. Stir around until it becomes fragrant.
  • Add in the chicken breasts and pour in 3 cups of the chicken stock. Bring to a low boil then reduce to a very low simmer for 15 minutes.
  • Pull the chicken out and shred it with two forks. Return to the pot with the white beans and quinoa. Simmer on low for 30 minutes.
  • Add in the other cup of chicken stock if needed to thin out the chili. Stir in the lime juice.
  • Serve with sour cream, thinly sliced jalapeno and cilantro.
  • FOR THE INSTANT POT/ELECTRIC PRESSURE COOKER- Follow all of the instructions for sauteing, but use the saute function on the Instant Pot/Electric Pressure Cooker. Add the spices, chicken, beans, quinoa and broth, pressure cook for 8 minutes at high pressure (or MANUAL depending on your model.) Allow a 5 minute release then quick release the rest of the pressure before shredding the chicken with 2 forks. Stir in the lime juice and serve.
  • FOR THE SLOW COOKER: Pour everything into the slow cooker and cook on low for 5-6 hours. Shred chicken and serve with lime juice and garnishes.