Black Bean Chicken Quinoa Chili

Black Bean Chicken Quinoa Chili

Source: Gaby Dalkin, BHG Contributing Food & Lifestyle Editor.

Paige's Recipe Notes: Sub turkey.

Ingredients

• 1 tablespoon olive oil
• 1 large red onion, roughly chopped
• 4 garlic cloves, roughly chopped
• 2 tablespoons chili powder
• 1 chipotle chili in adobo (roughly chopped), plus 2 teaspoons adobo sauce
• 1/2 teaspoon ground cumin
• 1 pound ground chicken
• 1/2 teaspoon kosher salt
• 3 cups chicken stock
• 1 14.5-ounce can diced tomatoes with green chilis
• 1 15-ounce can BUSH'S Black Chili Beans undrained
• 1/2 cup dried quinoa
• 1/2 cup frozen corn
• 1 lime, juiced

Instructions

1. Heat the oil in a large, heavy-bottom Ducth oven over medium heat.
2. Add the onion and saute until softened, about five minutes. Add the garlic and continue to saute for 60 seconds. Add the chili powder, chipotle chili, adobo sauce, and cumin, and stir into the onion mixture. 
3. Next, add the ground chicken, raise the heat to high and cook, breaking up the chicken with a spoon, until the chicken is no longer pink. Season with salt. 
4. Add the stock, tomatoes, BUSH'S Black Chili Beans, and quinoa and bring the mixture to a boil, stirring to combine. 
5. Reduce the heat to a gentle simmer and cook for 10-15 minutes until the quinoa is fully cooked and the mixture has slightly thickened. 
6. Stir in the frozen corn and juice from 1 lime. Remove the chili from the heat and season with additional salt or lime juice as needed.