Simple (dump it all in and forget about it) crockpot quinoa chili. No veggie chopping or pre-cooking of anything required; open cans and throw it all in! The easiest crockpot dinner that's packed with flavor and healthful ingredients.
Cuisine American, Mexican
Keyword crockpot quinoa chili
Prep Time 10minutes
Cook Time 3hours
Total Time 3hours20minutes
1can (15 ounces)black beansdrained and rinsed
1/2pound (8 ounces)boneless skinless chicken breast
Line your crockpot with a crockpot liner OR spray with cooking spray. Thoroughly rinse the quinoa in a fine mesh sieve to remove the bitter saponin coating. Drain and rinse the black beans. Cut the chicken breast into 2-3 inch long, 1-inch thick pieces.
Add the quinoa, black beans, chicken, chili powder, cumin, cayenne pepper, onion powder, garlic powder, paprika, salt, pepper, chicken stock, frozen corn, (undrained/unrinsed) chili beans, (undrained) diced tomatoes to a large 6-quart crockpot. Cover and cook on high for 2.5 to 4 hours. (Ours is always done right at 3 hours.) Check occasionally and stir every once and a while if around.
Once the liquid is mostly absorbed, remove crockpot insert from the heat. Season to taste with any additional salt/pepper as needed or any additional seasoning. I like to add a few tablespoons of lime juice here. Shred the chicken in a separate bowl with two forks (or chop it coarsely with a knife).
Top individual bowls with favorite toppings. We top ours with a good handful of freshly grated sharp cheddar cheese, another squeeze of lime, a good spoonful of sour cream, and some chopped cilantro. Don't forget the toppings; they make this chili!
Note 1: Chili beans are something you’ll find in the canned good aisle (usually among other beans) in the grocery store. They are typically pinto, red, or kidney beans in a mild chili-spiked sauce.