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Chicken Quinoa Chili Recipe

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This recipe for Chicken Quinoa Chili is from Hunt to Harbor: A Charm City Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Olive oil or canola oil
4 Large ripe tomatoes - diced
4 cloves garlic - minced
1 onion - diced
1/2 teaspoon cayenne
1 teaspoon paprika
1/2 teaspoon coriander
1/2 teaspoon oregano
1 pound ground chicken
2 cups chicken stock
1 cup cooked quinoa
1 can kidney beans, drained
Salt and pepper to taste
Parmesan cheese to top
Sour cream to top
Directions:
Directions:
Heat oil in the bottom of a thick-bottomed stew pot over medium heat. Add diced tomatoes, bring to a simmer over low heat, stir occasionally.

In a separate skillet, heat oil over medium-high heat. Add minced garlic, stir for one minute. Add cayenne, paprika, coriander, and oregano, toast spices until aromatic. Add diced onion and a bit more oil if necessary. Cook until translucent, stirring occasionally, two to three minutes. Push onion and spices to one side of skillet. Add the chicken to the skillet, smash flat and brown on both sides, four to six minutes. Once cooked through, break up and mix with onions and spices. Turn off heat.

Add chicken broth to simmering tomatoes in stew pot, stir. Add quinoa, kidney beans, and spiced chicken onion mixture to tomatoes in stew pot. Stir gently.

Simmer uncovered on low heat for 20 minutes, stirring occasionally. Add salt and pepper to taste. Serve in soup bowls, sprinkled with parmesan cheese and a scoop of sour cream to cool the spices if desired.

 

 

 

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