Healthy Winter Eats: Chicken Quinoa Chili

Chili-LR

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!

Chili2- LR

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.
4. Enjoy!

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.

Xoxo,

Heidi

Related post:

What’s for Dinner? White Chicken Chili in the Slow Cooker!


11 Comments

  1. Tanya - January 27, 2017

    I just wanted to be sure that this is 18 servings? I made it and it didn’t seem even close to that. Thanks!

  2. Hope - January 3, 2016

    I loved this. Very filling. Changed it up just a bit but man! Thanks for this….

  3. Tammy - January 23, 2015

    Made this today and it’s Awesome…

  4. Robin - January 6, 2015

    This looks yummy! Thank you 😉
    By any chance could y’all add a print button?

  5. Judy - January 5, 2015

    What does this recipe count as- high carb meal?

    • Team Powell - January 5, 2015

      Yes, this would be great for a high carb meal. Enjoy!

  6. Rick Meihofer - December 13, 2014

    Heidi, I was hoping, that you had some insight into some recipes for someone with acid-reflux or gerd as they call it in the medical field. Also, I have never been a lazy person and work as a tinner which requires that I move all day long but my eating and drinking habits have been terrible throughout my life. For Instance, I was drinking a 12-pack or more a day of Mountain dew which helped me stay in tune with the young-bucks at work but just can’t get one pop down without upsetting this acid-reflux. In short, I have changed the way I eat junk foods but sneak a cheeseburger in once in awhile but find that many of the healthy recipes I’ve tried are terrible tasting, and couldn’t eat it on my best day. I hope that maybe you have a few recipes that you’d share that are good tasting, and beneficial to the stomach Rick M

    • Team Powell - December 13, 2014

      Chris and Heidi have lots of awesome healthy, easy, and yummy recipes in both their books (“Choose to Lose” and “Choose More, Lose More for Life”). Check ’em out!

Leave a reply