Description
Quinoa White Chicken Chili is a healthy, hearty dish featuring tender chicken, quinoa, and beans in a savory broth, infused with a blend of spices and topped with crispy cauliflower crunchies. Perfect for meal prep or a cozy weeknight dinner, this nutritious and flavorful chili offers a satisfying balance of protein, fiber, and rich flavors.
Ingredients
For the Chili:
- 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
Instructions
- 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 about 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 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.
Notes
- 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.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Chili, One-Pot Meal
- Method: Stovetop
- Cuisine: American
