Slow Cooker Chicken and Quinoa Chili

Even living in a slightly warmer climate, there’s just something about winter that makes me crave hearty, warm, soups and chilis. These warm and hearty dinners are even better when they basically prepare themselves. That’s one of the things I loved about this chili. I literally threw all of the ingredients in my slowcooker and let time do the rest. The other great thing about this chili is that its good for you! Loaded with good for you quinoa, black beans, tomatoes, and corn and have very minimal fat (especially if you top it with nonfat Greek yogurt and low fat cheese!). Oh, and they go perfectly with those Cheddar Jalapeno Drop Biscuits I posted last week!

I was excited when I found this recipe, but of course I had to make a few adjustments. First, I like a bit of smokey spicy taste to my chili, so I replaced the bell pepper with chipotle pepper. Second, I upped the smokey flavor by using fire-roasted tomatoes. If you can’t find fire-roasted tomatoes (or don’t care for them) you can of course use regular tomatoes, but I really loved the flavor they added. I also cut back just a bit on the chicken stock and added some tomato paste. I wanted a thick chili and I think the result was really great. Finally, I had a huge split chicken breast thawed, so I used that instead of boneless skinless. I’m sure the bones helped to add a little bit of flavor, but to be honest the breast was so tender it just fell away from the bones, and it was kind of a pain making sure that I got all of them out of the thick chili. Next time I’ll probably go the boneless skinless route (and the recipe below will reflect that).

 

 

White Chicken Chili

Do you ever hear about something someone else is having for dinner and immediately wish you were invited? That’s exactly what happened to me when I was reading a nightly “What’s for Dinner” post on a message board that I frequent. Someone said they were having White Chicken Chili for dinner and I.could.not. get it out of my mind. Luckily I have a recipe I’ve been making for years that is easy enough to throw together on a whim.

This recipe is adapted from a recipe my aunt gave me. It happens to be dairy free (for my allergy cousin :)) but it’s still somehow creamy and delicious. The seasoned split chicken breast add a nice layer of flavor and spice level in the chili is completely adjustable.  The ingredient list/directions may seem long, but it’s actually really easy to put together. Jesse wound up working late and when we spoke on the phone and I told him I had a pot of this chili on this stove he got super pumped. I like to think it inspired him to hurry up and finish his work so he could get home and eat!