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Chicken Quinoa Chili Recipe

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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.

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)

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

Find it online: https://thefamilycooking.com/chicken-quinoa-chili-recipe/