Margo Perry
Original Recipe by mathmak
Photo Credit:

Quinoa Chicken Chili


  • 1 cup of quinoa, rinsed
  • One (1) 28 oz can of diced tomatoes (you could use crushed)
  • One (1) 14 oz can diced tomatoes with green chilies (Rotel)
  • Two (2) 16 oz cans of black beans, rinsed, drained
  • One (1) 15 oz can of corn, drained
  • 3 Cups chicken stock
  • 2 large chicken breasts, frozen or thawed (cook longer if frozen)
  • 1 tsp garlic powder
  • 2 tsp cumin
  • 1 tsp crushed red pepper
  • 2 tsp chili powder


  1. 1.) Toss everything into slow cooker and cook for 6-8 hours on low or 4-7 hours on high. I added frozen chicken breasts to mine and cooked on high for about six hours. As long as the chicken is cooked – it’s done!
  2. 2.) Remove chicken and shred it with two forks. Return to slow cooker.
  3. 3.) Top with cheese, sour cream, avocados – whatever sounds good to you! I’m thinking the next day it would probably thicken up enough to eat in a whole wheat tortilla.
  4. This has a nice little kick to it, but I didn’t think it was too spicy. If you’re nervous about spice, reduce the red pepper and the chili powder by half.
  5. Thanks to for the recipe and picture! — with Leslie Coon. Taken from Facebook, Belinda Morrison Master Trainer.
  • Original Recipe by mathmak
  • 4 Hearts
    Margo Perry
    becky brown
    Jennifer O'Rourke
    Traci Rabbass
  • 1 Note
    Margo Perry
    mathmak over 7 years ago

    Like the comment in the directions, this can be spicy for some so use the cayenne and chili powder at your discretion.