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White Chicken Quinoa Chili Recipe

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★★★★★

4.9 from 61 reviews

This White Chicken Quinoa Chili is a hearty, nutritious, and flavorful twist on traditional chili. Packed with tender chicken, protein-rich quinoa, white beans, and a medley of spices, it’s a comforting meal perfect for any day. Creamy with a touch of heat from green chilies, this chili combines wholesome ingredients for a satisfying bowl that’s both gluten-free and delicious.

Ingredients

Scale

Main Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 pound boneless, skinless chicken breasts, diced
  • 1 bell pepper, diced (any color)
  • 1 can (15 oz) white beans, drained and rinsed
  • 1 cup quinoa, rinsed
  • 4 cups chicken broth
  • 1 can (15 oz) diced green chilies (mild or spicy, based on preference)
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt (more to taste)
  • 1/2 teaspoon pepper (more to taste)
  • 1 cup corn (frozen or canned)
  • 1 cup heavy cream (or coconut milk for a lighter option)

Optional Garnishes

  • Fresh cilantro, to taste
  • Lime wedges, to serve

Instructions

  1. Heat oil and sauté onion: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
  2. Add garlic: Stir in the minced garlic and cook for an additional minute until fragrant.
  3. Cook chicken: Add the diced chicken to the pot and sauté until all sides are browned, about 5-7 minutes.
  4. Add remaining main ingredients: Incorporate the diced bell pepper, white beans, quinoa, chicken broth, diced green chilies, cumin, chili powder, salt, and pepper into the pot. Stir well to combine.
  5. Simmer chili: Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 20 minutes, or until the quinoa is cooked through and the chicken is tender.
  6. Add corn and cream: Stir in the corn and heavy cream (or coconut milk) and let it heat through for an additional 5 minutes.
  7. Adjust seasoning: Taste the chili and adjust the salt and pepper as needed.
  8. Garnish and serve: Serve hot, garnished with fresh cilantro and lime wedges if desired.

Notes

  • This chili can be made milder or spicier depending on the type of diced green chilies used.
  • Coconut milk is a great dairy-free alternative to heavy cream to keep the chili lighter.
  • For extra heat, consider adding a diced jalapeño or hot sauce to taste.
  • Leftovers refrigerate well for up to 3 days and can be frozen for up to 3 months.
  • Rinsing quinoa before cooking removes its natural bitterness.

Keywords: white chicken chili, quinoa chili, healthy chili recipe, gluten free chili, chicken soup, white bean chili, one pot meal

Find it online: https://tastewithamy.com/white-chicken-quinoa-chili-recipe/