Chicken Quinoa Chili Recipe

Why You’ll Love This Recipe

This chili is the perfect balance of comfort and clean eating. It’s loaded with lean protein, fiber, and wholesome ingredients—yet it’s still bold, zesty, and full of chili flavor. It’s easy to make in one pot, customizable to your taste, and great for leftovers or freezing. Ideal for weeknights, meal prep, or cozy weekend dinners.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs
• Quinoa (rinsed)
• Onion
• Garlic
• Bell peppers
• Diced tomatoes (canned)
• Tomato paste
• Black beans
• Kidney beans
• Corn (fresh, frozen, or canned)
• Chicken broth or water
• Chili powder
• Ground cumin
• Paprika
• Oregano
• Salt
• Black pepper
• Olive oil
• Lime juice (optional, for brightness)
• Fresh cilantro (optional, for garnish)

Directions

1. In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and sauté until soft, about 3–4 minutes.
2. Add minced garlic and diced bell peppers. Cook for another 2–3 minutes.
3. Stir in chili powder, cumin, paprika, oregano, salt, and pepper. Cook the spices for 1 minute to bloom.
4. Add the chicken (whole pieces), diced tomatoes, tomato paste, beans, corn, quinoa, and broth. Stir to combine.
5. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 25–30 minutes, or until the chicken is cooked through and quinoa is tender.
6. Remove the chicken, shred with two forks, and return it to the pot.
7. Simmer uncovered for another 5–10 minutes to thicken, if desired.
8. Adjust seasoning and finish with a squeeze of lime juice and chopped cilantro, if using.
9. Serve hot with your favorite chili toppings like avocado, cheese, or tortilla chips.

Servings and timing

This recipe serves 6 people.
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes

Variations

• Use ground chicken or turkey instead of whole chicken breasts.
• Add jalapeños or chipotle peppers for extra heat.
• Use sweet potatoes or zucchini for a veggie boost.
• Replace chicken with tofu or extra beans for a vegetarian version.
• Swap quinoa with brown rice, bulgur, or barley if desired.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 5 days.
Reheat on the stovetop over medium heat, stirring occasionally. Add a splash of broth or water if needed.
This chili freezes beautifully. Let it cool completely, portion into freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

FAQs

Can I make this chili in a slow cooker?

Yes! Add all ingredients to a slow cooker and cook on low for 6–7 hours or high for 3–4 hours. Shred the chicken at the end and stir it back in.

Do I need to pre-cook the quinoa?

No, the quinoa cooks right in the pot and absorbs all the flavors as it simmers.

Can I use rotisserie chicken instead?

Yes, add shredded cooked chicken during the last 10 minutes of cooking, just to heat through.

Is this chili spicy?

It’s mildly spiced, but you can adjust the heat by adding cayenne, jalapeños, or hot sauce.

What kind of beans work best?

A mix of black beans and kidney beans works well, but you can use pinto or white beans too.

Can I make it vegetarian?

Absolutely—just omit the chicken and use vegetable broth instead of chicken broth.

Does quinoa change the texture of the chili?

It adds a slightly nutty flavor and fluffy texture that thickens the chili naturally—without making it heavy.

Can I use canned corn?

Yes, just drain it first. Frozen or fresh corn also work well.

How can I make the chili thicker?

Simmer uncovered for the last 10 minutes, or mash some of the beans for a creamier consistency.

What are the best toppings for this chili?

Try avocado, shredded cheese, sour cream, crushed tortilla chips, sliced green onions, or a squeeze of lime.

Conclusion

This Chicken Quinoa Chili Recipe is a wholesome, protein-packed meal that checks every box—flavorful, hearty, and incredibly satisfying. It’s easy to make, great for leftovers, and perfect for both chilly evenings and healthy meal prep. Once you try this cozy bowl of goodness, it’s bound to become a staple in your kitchen.

Chicken Quinoa Chili Recipe

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Chicken Quinoa Chili is a hearty, protein-rich twist on classic chili, made with tender chicken, quinoa, beans, and spices. It’s comforting, nutritious, and perfect for meal prep or cozy dinners.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings
• Category: Dinner
• Method: Simmering
• Cuisine: American
• Diet: Gluten Free

Ingredients

• 1 lb boneless, skinless chicken breasts or thighs
• 3/4 cup quinoa, rinsed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1–2 bell peppers, diced
• 1 can (14.5 oz) diced tomatoes
• 2 tablespoons tomato paste
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 cup corn (fresh, frozen, or canned and drained)
• 4 cups chicken broth or water
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt (or to taste)
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 1 tablespoon lime juice (optional)
• Fresh cilantro, chopped (optional, for garnish)

Cook Mode Prevent your screen from going dark

Instructions

1. In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and sauté for 3–4 minutes until softened.
2. Add garlic and diced bell peppers. Cook for 2–3 minutes until fragrant and tender.
3. Stir in chili powder, cumin, paprika, oregano, salt, and black pepper. Cook for 1 minute to bloom the spices.
4. Add the whole chicken breasts or thighs, diced tomatoes, tomato paste, black beans, kidney beans, corn, quinoa, and chicken broth. Stir to combine.
5. Bring to a boil, then reduce heat to low. Cover and simmer for 25–30 minutes until the chicken is cooked through and quinoa is tender.
6. Remove the chicken, shred it with two forks, then return it to the pot.
7. Simmer uncovered for an additional 5–10 minutes to thicken the chili.
8. Stir in lime juice if using. Taste and adjust seasonings as needed.
9. Serve hot, garnished with fresh cilantro and optional toppings like avocado, cheese, or tortilla chips.

Notes

• Use ground chicken or turkey instead of whole chicken if preferred.
• Swap quinoa with brown rice or barley for variation.
• To make it vegetarian, omit chicken and use vegetable broth with extra beans or tofu.
• Add jalapeños or chipotle peppers for more heat.
• This recipe freezes well—perfect for batch cooking.

Nutrition

• Serving Size: 1 serving (approx. 1/6 of recipe)
• Calories: 390
• Sugar: 6g
• Sodium: 690mg
• Fat: 10g
• Saturated Fat: 2g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 9g
• Protein: 36g
• Cholesterol: 65mg