I just love this chili! It is oh so warm and comforting. Definitely a favorite comfort food for me. It is also bursting with amazing flavor.
I adapted my version from a recipe given to me from a friend back in Indiana. The original recipe actually called for frozen, fresh Indiana sweet corn! You’ve gotta love Indiana.
This chili can be made on the stovetop in a soup pot relatively quickly or using a slow-cooker. You can use fresh/thawed chicken breasts in it, or simply grab a rotisserie chicken from the grocers for the quickest preparation.
Quinoa has been gaining popularity now for several years. It’s gluten free, easier to digest than other grains, and works wonderfully in this chili.
Since cumin and black beans are incorporated, it has a delicious Tex-Mex-inspired flavor. In fact, I use to like to call this my Chicken Quinoa Mexican Chili. I think you will really like this chili! It’s so good!
What you will need:
Note: I do not usually end up using an entire bag of corn. Many people find corn difficult to digest, my self included. I love the flavor it adds, but I go a little easier with it than the original recipe suggests. Usually, I wind up using half of a bag of frozen sweet corn.
Combine all the ingredients into your slow-cooker/CrockPot.
Important: Rinse the quinoa before putting it in, otherwise it can taste bitter.
Cook on low for 6-7 hours. Before serving, remove the chicken breasts, shred them and put them back in.
Alternatively, you can prepare it rather quickly on the stovetop in a large soup pot or dutch oven. Even quicker using ready-made rotisserie chicken. Just buy it hot at the grocers, then take it home and shred the meat up.
My family enjoys eating our chilis topped with some shredded cheddar cheese and some Fritos. Have you ever tried Fritos on your chili? It’s so good!