Black Bean Chicken Chili
This black bean chicken chili with quinoa is a perfect wholesome meal for dinner or lunch. It is made in one pot and loaded with proteins and nutrients.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 6 servings
- 2 cans black beans drained and rinsed
- 1 lb ground chicken
- 3-4 tomatoes diced
- 1/2 cup quinoa
- 1 red pepper diced
- 1 medium onion diced
- 3-4 garlic cloves minced
- 4 cups chicken stock
- 2 tablespoons Mexican chili powder
- 11/2 teaspoons roasted cumin powder
- 1/2 teaspoons cayenne pepper
- 1/2 cup chopped cilantro
- 1/3 cup low-fat sour cream
- 1/3 cup cheese blend
- crushed tortilla chips
Heat oil in a stock pot on medium heat
Add minced garlic and sauté until fragrant for about 30-40 sec
Then add onions and cook until translucent for about 3-4 min
Add ground chicken and sauté until the pink color disappears (approx. 5-6 min)
Now add diced tomatoes, red pepper, cumin powder, cayenne pepper and Mexican chili powder and mix until well combined.
Add black beans, quinoa and chicken stock; mix well and bring the mixture to a boil
Season with salt, cover the pot and simmer on low heat for about 20 min.
Once done add chopped cilantro and serve warm.
Top individual bowls of chili with some cheese, crushed tortilla chips, and sour cream.
Calories: 374kcal | Carbohydrates: 37g | Protein: 28g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 75mg | Sodium: 297mg | Potassium: 1013mg | Fiber: 8g | Sugar: 3g | Vitamin A: 14.6% | Vitamin C: 31.7% | Calcium: 7.2% | Iron: 19.1%