Name: Ground chicken and quinoa chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 1 serving
Ingredients: 1 lb 7 oz ground chicken breast, patted dry; 2/3 cup quinoa; 1 (15-oz) can black beans, drained and rinsed; 1 1/2 medium yellow onions, diced; 5 cloves garlic, minced; 2 1/4 tsp extra virgin olive oil; 1 tbsp chili powder; 1 tbsp ground cumin; 1 tsp salt; 1/2 (28-oz) can crushed tomatoes; 2 1/2 cups water; 3 tbsp lime juice; 1/2 cup fresh cilantro, chopped; 1 1/2 limes, cut into wedges

Nutrition

Per serving

1,893 calories

Protein: 198g; 41% of calories
Carbs: 200g; 41% of calories
Fat: 38g; 18% of calories

Instructions

Prep 15 min · Cook 30 min

Heat the olive oil in a large pot or Dutch oven over medium high heat. Add the ground chicken and onions. Cook for 6 to 7 minutes, breaking the meat into small pieces, until the onions soften and the chicken is browned and opaque in the center. Done when opaque in the center, 165°F.
Stir in the garlic, chili powder, cumin, and salt. Cook for 1 minute until the spices are fragrant.
Rinse the quinoa in a fine-mesh sieve under cold running water for 30 seconds and drain well. Stir the rinsed quinoa, black beans, crushed tomatoes, and water into the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 20 to 25 minutes until the quinoa is tender and translucent.
Remove from heat. Stir in the lime juice and cilantro. Taste and add salt if needed. Serve the portion with lime wedges. Allow the remaining chili to cool completely before dividing into airtight containers. Refrigerate for up to 4 days, adding a splash of water when reheating.

Nutrition

Ingredients

Instructions

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