Slow-Cooker Chicken Quinoa Chili
Ingredients:
28 ounce jar of diced tomatoes
1 cup frozen corn
1 tomato, diced
½ jalapeno, minced
1 cup cooked black beans
1 cup cooked pinto beans
2 cups chicken stock
3 cloves garlic, minced
2 teaspoons cumin
½ teaspoon red pepper flakes
3 teaspoons chili powder
2 teaspoons ancho chili powder (optional)
Salt and pepper, to taste
1 cup Quinta Quinoa, rinsed
2 chicken breasts
Toppings:
Lime wedges, cheddar cheese, corn chips
Directions:
Place all your ingredients in a slow cooker and cook on high for 4-6 hours or low for 6-8 hours.
Roughly 1-2 hours before it is done, pull out the chicken and shred it with two forks. Place the chicken back in the slow cooker and stir.
To serve, top with your desired toppings and enjoy!
Recipe adapted from Food Babe.
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