Winter weather + chicken chili = perfection in my book. And yes, I know. Arizona isn’t known for being very “wintery,” but still…this girl (and her brood) appreciates an easy-to-cook, delicious, and nutritious chili recipe. 😉 Today I’m sharing an original creation from one of our Extreme Weight Loss season 5 peeps, Tiffany…who you will have the pleasure of meeting next summer!! Gotta’ say, this recipe is amazeballs..AND it’s kid approved! And did I mention prep time is minimal?? Yup…my kind of meal. So grab your chopping knife, slow cooker, and can opener, and let’s get cooking!
Chicken Quinoa Chili
Makes 18, 1 cup servings
What you’ll need:
2 lbs. boneless, skinless chicken breasts, chunked
1 can low sodium chicken broth, plus 1 can water
2 cans low sodium black beans
2 cans low sodium chickpeas
2 cans low sodium diced tomatoes
1 can tomatoes with green chilies
2 tsp. garlic powder
2 tsp. chili powder
2 tsp. onion powder
1 diced jalapeno
1 cup uncooked quinoa
Garnish: Non-fat plain Greek yogurt and grated fat free cheddar cheese
What you’ll do:
1. Place all ingredients except the quinoa in a 6-quart (or larger) slow cooker, mix well, and cook for 2-3 hours on high.
2. Stir in the quinoa and cook for 2 more hours on high.
3. Break up the chicken if you’d like, and spoon into bowls. Top with a dollop of non-fat plain Greek yogurt and 1 tablespoon of grated fat free cheddar cheese.
What’s in it:
Each 1 cup serving has 187.8 calories, 17.3 g protein, 26.7 g carbs, 5.6 g fiber, 2.8 g fat, and 425.5 mg sodium.
*NOTE: The sodium is a tiny bit on the high side, but since this is pretty much a meal-in-a-bowl (and a super nutritious one, at that!), that little extra sodium is A-Okay in my book. Just aim to keep your daily sodium count below 2000 mg a day, even with the chili.