Simple (dump it all in and forget about it) Crockpot Quinoa Chili. No veggie chopping or pre-cooking required; just open cans and throw it all in for the easiest slow cooker dinner that's packed with flavor and healthful ingredients.
Line the slow cooker with a plastic liner or coat 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) and diced tomatoes to a large 6-quart slow cooker. 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 the slow cooker 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) and add back to the pot.
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: You'll find chili beans in the canned good aisle (usually with the other beans) in the grocery store. They are typically pinto, red, or kidney beans in a mild chili-spiked sauce.