Chicken Quinoa Chili

5 from 7 votes

Chicken Quinoa Chili with beans, bell peppers, juicy chicken, savory spices, and an extra boost of protein. Just add your favorite toppings!

Prep Time10

Cook Time45

Total Time55

Course: Dinner

Cuisine: Mexican

Diet: Gluten Free

Servings: servings

Calories: 417kcal

3 large boneless skinless chicken breasts cut into 1.5 inch pieces
2 large sweet bell peppers chopped
15 ounces can red kidney beans low sodium, rinsed & drained
15 ounces can black beans low sodium, rinsed & drained (or more kidney beans)
15 ounces can tomato sauce low sodium
15 ounces can diced tomatoes low sodium
1 1/4 cups quinoa uncooked
1 1/2 cups chicken broth low sodium
2 tablespoons chili powder low sodium
1 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoons taco seasoning low sodium
1 teaspoon cumin
1/2 teaspoon salt divided
2 tablespoons oil for frying, divided
Shredded cheddar cheese, jalapeños, cilantro, lime and avocado for toppings, optional

In a small bowl, add chili powder, onion powder, garlic powder, taco seasoning, cumin and stir to combine.
Preheat Dutch oven or large deep skillet on medium - high heat and swirl 1 tablespoon of oil to coat. Add chicken, sprinkle it with 2 tablespoons of spice mixture and 1/4 teaspoon salt. Cook for 10 minutes, stirring occasionally. Transfer to a small bowl and set aside.
Return pot to medium heat and add remaining 1 tablespoon of oil. Add bell peppers and sprinkle with 1 tablespoon of spice mixture and remaining 1/4 teaspoon salt. Saute for 5 minutes, stirring occasionally.
Add broth and stir for 1 minute, scraping the bottom and deglazing the pot. Then add previously cooked chicken with its juices, kidney beans, black beans, tomato sauce, diced tomatoes, quinoa, remaining spice mixture and stir. Cover, bring to a boil, reduce heat to low and cook for 15 minutes. Stir and cook for another 15 minutes.
Remove from heat and let chili rest for 5 minutes developing the flavors. Add extra broth for thinner consistency, if desired. Quinoa will absorb liquid as it sits. Serve hot with desired garnishes.

Store: Refrigerate in an airtight container for up to 5 days.
Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw in the fridge overnight and reheat with a splash of broth covered on low heat.