Quinoa White Chicken Chili is a hearty and nutritious twist on traditional chili, combining tender chicken, protein-rich quinoa, and a blend of flavorful beans in a savory broth. This dish offers a satisfying balance of flavors and textures, making it a perfect choice for a wholesome meal.

Why You’ll Love This Recipe

Hearty and Filling: Packed with lean chicken, quinoa, and beans, this chili provides a substantial meal that keeps you energized.
Nutritious: Incorporating quinoa adds a boost of complete protein and fiber, enhancing the dish’s health benefits.
Flavorful: The combination of spices, green chilies, and lime juice infuses the chili with a rich and zesty taste.
Versatile: Easily adaptable to suit vegetarian diets by omitting chicken and adding extra vegetables or beans.
Convenient: This one-pot meal simplifies preparation and cleanup, making it ideal for busy weeknights or meal prepping.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons olive oil
1 tablespoon minced garlic
½ large white onion, finely diced
2 medium chicken breasts (approximately 8 oz)
16 oz salsa verde
15 oz white northern beans, drained and rinsed
15 oz navy beans, drained and rinsed
15 oz white hominy or corn, drained and rinsed
1 cup uncooked white quinoa
32 oz low-sodium chicken broth
Salt, to taste
1 tablespoon ground cumin
1 tablespoon lime juice
¼ cup fresh cilantro

For the Cauliflower Crunchies:

2 cups riced cauliflower (fresh or frozen)
1-2 tablespoons olive oil
1/8 teaspoon salt

Directions

Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add minced garlic and diced onion; sauté for about 1 minute until fragrant.
Cook Chicken: Add chicken breasts to the pot and cook until lightly browned on both sides.
Combine Ingredients: Stir in salsa verde, white northern beans, navy beans, hominy (or corn), uncooked quinoa, chicken broth, and salt. Bring the mixture to a boil.
Simmer: Cover the pot, reduce heat to low, and let it simmer for approximately 30 minutes, or until the chicken is fully cooked.
Shred Chicken: Remove the chicken breasts from the pot, shred them using two forks, and return the shredded chicken to the pot.
Season: Stir in ground cumin, lime juice, and fresh cilantro. Adjust salt to taste. If the chili is too thick, add more chicken broth or water to reach desired consistency.
Prepare Cauliflower Crunchies: In a medium bowl, toss riced cauliflower with olive oil and salt. Spread it evenly on a parchment-lined baking sheet.
Roast Crunchies: Roast in a preheated oven at 400°F (200°C) for 10 minutes. Toss and continue roasting for an additional 5 minutes until crispy.
Serve: Ladle the chili into bowls and top with cauliflower crunchies.

Servings and Timing

Servings: This recipe yields approximately 6 servings.
Preparation Time: 10 minutes
Cooking Time: 40 minutes
Total Time: 50 minutes

Variations

Vegetarian Option: Omit the chicken and increase the quantity of beans and vegetables for a hearty vegetarian chili.
Spice Level: Adjust the heat by adding diced jalapeños or using a spicier salsa verde.
Slow Cooker Method: Combine all ingredients (except quinoa) in a slow cooker and cook on low for 6-8 hours. Add quinoa during the last 30 minutes of cooking.
Instant Pot Method: Use the sauté function to cook aromatics and chicken. Add remaining ingredients, seal the lid, and cook on high pressure for 8 minutes. Let the pressure release naturally for 5 minutes before serving.

Storage/Reheating

Refrigeration: Store leftover chili in an airtight container in the refrigerator for up to 4 days.
Freezing: Cool the chili to room temperature, then transfer to freezer-safe containers. It can be frozen for up to 3 months.
Reheating: Reheat chilled or thawed chili on the stove over medium heat, adding broth or water as needed to achieve desired consistency.

FAQs

How can I make this chili spicier?

To increase the heat, add diced jalapeños during the sautéing step or use a hotter variety of salsa verde.

Can I use quinoa that’s already cooked?

While uncooked quinoa is recommended for optimal texture, you can use cooked quinoa. Add it after shredding the chicken and simmer until heated through.

Is this recipe gluten-free?

Yes, all ingredients used are gluten-free, making this chili suitable for those with gluten sensitivities.

Can I use frozen chicken breasts?

Yes, you can use frozen chicken breasts. Increase the simmering time until the chicken is fully cooked, then shred and proceed with the recipe.

Can I make this chili ahead of time?

Yes, this chili can be made ahead of time and stored in the refrigerator for up to 4 days or frozen for up to 3 months. It also tastes even better after the flavors have had time to meld together.

How do I know when the chicken is fully cooked?

The chicken should reach an internal temperature of 165°F (75°C). You can use a meat thermometer to check for doneness.

Can I add other vegetables to this chili?

Absolutely! Feel free to add more vegetables like bell peppers, zucchini, or carrots for extra nutrition and flavor.

Can I use other types of beans?

Yes, you can substitute other types of beans such as black beans, pinto beans, or kidney beans in place of the white northern and navy beans.

Can I make this chili spicier without using salsa verde?

Yes, you can increase the spice level by adding more cumin, chili powder, or even some crushed red pepper flakes.

Is this recipe suitable for meal prep?

Yes, this recipe is perfect for meal prep. It stores well in the refrigerator and freezer, and it reheats easily.

Conclusion

Quinoa White Chicken Chili is a hearty, nutritious, and versatile dish that can easily be adapted to suit various dietary preferences. Packed with protein, fiber, and rich flavors, it’s a great option for a cozy, satisfying meal. Whether you’re making it for a weeknight dinner or prepping for the week ahead, this chili will become a go-to recipe in your kitchen.