Slow Cooker Chicken Chili with Quinoa

quinoa chili finalI recently put this recipe together for Snikiddy as their monthly recipe. It goes great with their Eat Your Vegetables chips. I originally found this recipe on then adapted it from there. There are a lot of things that I like about this recipe. One being the simplicity of it with the crockpot. Another is the addition of the quinoa. It is a great source of protein, it adds some texture but it won't bother your family. Your kids will hardly know it is there and yet they will be getting so many benefits from it. Play with the spice level as you wish. We like spice in our house but the version below is not very spicy. If you don't have a slow cooker you could also do this in a dutch oven or on the stove top in a large pot.


Cost: $18 so under $5 a person if you feed a family of 4. This will really serve 5 or 6 people though

Quick tip: If you family can't warm up to quinoa try brown rice or bulgar wheat.

Dietary Classifications: Gluten Free, Dairy Free, Vegetarian if you leave chicken out (Add tempeh instead)


1 cup of quinoa, rinsedquinoa chili ingredients 1 28oz can of crushed tomatoes
1 14oz can of diced tomatoes
1 16oz can of black beans
1 16oz can of Cannellini beans, drained and rinsed
1 15oz can of corn, drained
2 1/2 cups of chicken stock
2 large chicken breasts
1 large bell pepper, seeded and small diced
1/2 onion, diced
2 garlic cloves, minced
1 tsp cumin
1 tsp cayenne pepper
3 tsp chili powder
2 tsp cinnamon


1. Season the chicken breasts with salt and pepperquinoa chili adding ingrd
2. Add all of the ingredients to the slow cooker. Season the entire chili with salt and pepper. Since there is chicken stock and canned items in the chili be careful with the salt.
3. Set the slow cooker on low and leave for 5 to 6 hours.  4. Shred up the chicken breasts.
5. Taste the chili and add additional salt and spices to your taste.
6. Serve and garnish with cheese, Greek Yogurt and of course Eat Your Vegetables! (or a tortilla chip)