There is nothing more relaxing to me than a Sunday afternoon in the fall. Around our house, it means staying in sweatpants all day, watching football, and cuddling under fleece blankets. The last thing I typically want to do on Sundays is slave over a hot stove, so usually a good crockpot meal is in order. This chili is thick, hearty and healthy – and can be made in the crockpot! It makes a ton, so it’s perfect for lunches for the rest of the week. Serve it with my favorite cornbread, and you have the most perfect fall meal.
*If you don’t like quinoa, you can substitute rice.
- 3 boneless, skinless, chicken breasts
- 3 cloves garlic, minced
- 1 onion, diced
- 1 cup dry quinoa, rinsed
- 2 (14.5-ounce) cans diced tomatoes
- 1 (15-ounce) can tomato sauce
- 1½ tablespoons chili powder, or more, to taste
- 2 teaspoons cumin
- 1½ teaspoons paprika
- 1½ teaspoons sugar
- ½ teaspoon cayenne pepper
- ½ teaspoon ground coriander
- Kosher salt and freshly ground black pepper, to taste
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can black beans, drained and rinsed
- 1½ cups corn kernels, fresh or frozen
- 3 tablespoons chopped fresh cilantro leaves
- Juice of 1 lime
- Combine the chicken, garlic, onion, quinoa, diced tomatoes, tomato sauce and spices in the bowl of a crockpot. Cook on low for 6-8 hours or on high for 4-6 hours until the chicken is cooked through,
- Remove the chicken from the crockpot, shred using two forks or your KitchenAid mixer with the paddle attachment. Return the chicken to the crockpot, add in the beans, corn, cilantro and lime juice. Cook for 30-60 more minutes until the beans and corn are heated through.
Source: Adapted from Damn Delicious