White Chicken Quinoa Chili
Ingredients
- 2 tablespoons olive oil
- 1 sweet onion, diced
- 1 red pepper, diced
- 2 garlic cloves, minced
- 1 1/4 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 pound boneless, skinless chicken thighs, cooked and shredded
- 3 cups or 2 cans, drained + rinsed cannellini beans
- 1 quart low-sodium chicken stock
- 1 cup cooked quinoa, I used red quinoa to add a little color
- 1 cup half and half
- 4 ounces monterey jack cheese, freshly grated + mroe for topping
- blue corn chips for crushing on top
- lime wedges for serving
Instructions
- Heat a large pot over medium-low heat and add olive oil. Add in the onion, peppers and garlic and cook until softened, about 5 minutes. Add in the cumin, paprika, salt and pepper and stir. Add the in shredded chicken, beans and chicken stock. Increase the heat and bring the mixture to a boil. Reduce to a simmer and cook for 15 minutes.
- Stir in the quinoa, half and half and grated cheese, stirring well until the cheese is melted. Reduce the heat to low and cook for another 5 to 10 minutes. Taste and season additionally if desired. Serve with extra cheese, chips and lime wedges.
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