Slow Cooker Chicken Quinoa Chili

I love fix it and forget it meals. 

This one in particular because it's perfect for those cool weather days, those days when you don't want do anything but snuggle under the covers, watch tv, or read a good book. 

This wasn't one of those days for me, but a girl can dream. 

However, it did turn out wonderfully delicious!

If you've been following along with my blog you've probably noticed new food addiction to quinoa. It's such a wonderful seed full of great health benefits and best of all KEEPS YOU FULL!

But the real truth as to why this recipe? 
Not that it was easy (it was), not that I could make it and forget it (I did, until the timer went off), not because it's healthy (it is!), but because I made a small loaf of french bread in my NEW bread machine and needed a good hearty soup to eat it with. 
Oh yeah!

So fix it, forget it, remember it, eat it!

Recipe adapted from Sweet Treats and More

Ingredients
2 large chicken breasts (mine were frozen!)*
1 1/2 cup quinoa, rinsed
2 1/2 cups chicken broth
1 can of Rotel
1 can reduced sodium black beans
1 cup of frozen corn (or 1 can or corn) 
1/2 an onion, chopped
1 large bell pepper, chopped (I used 3 small sweet peppers: 1 yellow, 2 red)
1-2** tsp cumin
1-2 tsp chili powder
1-2 tsp crushed red peppers
1 tsp paprika
1-2 tsp garlic powder
salt and pepper, to taste

* If using frozen chicken, follow directions below. 
   If using thawed chicken reduce time to 3-5 hours. 
** I used 2 tsp for everything because I love spices!
 
Directions:
Place chicken on bottom of slow cooker, dump liquids first, then solids, then seasonings. Stir. Cook on low for 5-7 hours. 
When time is up, either remove chicken and shred, or shred in  pot.
Stir well to combine. 
Top with shredded cheese, and/or a dollop of plain greek yogurt if desired!

Enjoy!!!!

Quinoa Chili

I have wanted to buy and make something out quinoa (Keen-wah) since I learned about it MONTHS ago!!!! Seriously, Months! So finally, when a dear new friend of mine offered to let me join her for a Costco trip (the glorious bulk store of the world in my opinion) I knew I was going to splurge. 

Go BIG or go home. 

So after reading around on the inter-web and being chilled to bones recently with the cold weather brewing I went for a easy to make chili.

Gluten Free, protein enriched, and fiber-full this seed from the Andes is a blessing to us health foodies who want a full stomach.

Follow the first 5 steps to get plain quinoa that you can make any recipe with, follow the rest for the chili.

Ingredients:
1/3 cup quinoa
1 cup water
1 tsp cumin
1/4 tsp salt
1/4 tsp pepper
1 tsp garlic powder
1 tsp onion flakes
1 tsp paprika
1/2 tsp oregano
1/2 tsp red pepper flakes
chopped chili pepper (only if you want some more spicy)
1/3 cup black beans
1/4 cup diced tomatoes + some juice
1/3 cup corn

Making Quinoa

1. Measure out 1/3 cup Quinoa seed and rinse VERY VERY VERY VERY WELL. 2 min Min under constant, handled seed, cool water. Doing this step helps get rid of bitter taste many find when they cook it straight out the bag.
2. Drain 
3. Heat 1 tsp olive oil on medium-high and add rinsed quinoa. Cook for a minute or so, till water is evaporated and Quinoa is toasted.
4. Add the 1 cup of water and bring to a rapid boil for 5-8 min
5. Either add flavoring (chicken broth, sat, etc) or simply reduce heat to medium low 10 min.
6. At 5 min of that simmer, add beans and spices. 
7. At 8 min of that simmer add dices tomatoes
8. At 10 min at corn and pepper and turn heat to medium-high
9. Cook for 1-2 min for rest of water to evaporate. NOT ALL THE WAY, just enough to keep everything moist not runny. 
10. Reduce heat to low while serving.

Top chili with a dollop of plain Greek yogurt and shredded cheese. 

Enjoy!!!!

Funny short story: 

This pepper:

  was the hottest pepper I have ever eaten. 

My mouth burned for 1+ hours afterward.