One Pan Chicken Chili Quinoa
Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.
Ingredients
2 lbs boneless & skinless chicken breasts, cut into 1″ pieces
2 large bell peppers, coarsely chopped
15 oz can red kidney beans, drained & rinsed
15 oz can black beans, drained & rinsed (or extra red kidney beans)
15 oz can tomato sauce
15 oz can diced tomatoes
1 cup quinoa, uncooked (I use pre-washed)
1 cup water
2 tbsp chili powder, divided (more to taste)
1 tbsp onion powder
1 tbsp garlic powder
2 tsp taco seasoning, all natural
1 tsp cumin
1 + 1/4 tsp salt, divided
Jalapeños, diced (I would definitely add if I had no kids)
Cooking spray (I use Misto)
Non-fat Greek yogurt, shredded cheese, jalapeños, cilantro and green onions, for garnish (optional)
Directions
Preheat large deep skillet on medium – high heat and add chicken, 1 tbsp chili powder and 1/2 tsp salt. Cook for 10 minutes, stirring occasionally.
Move chicken to one side of the skillet and make sure an empty portion of the skillet is placed directly over heat. Reduce heat to medium, spray skillet with cooking spray and add bell peppers. Saute for 5 minutes, stirring occasionally.
Add remaining ingredients, except garnishes, and stir. Bring to a boil, cover, reduce heat to low and cook for 25 minutes. Check quinoa for readiness – it will look like it has popped open, revealing the germ of the kernel. Remove from heat and let chili rest for 10 minutes developing the flavours. Add extra water for smoother consistency if desired. Quinoa will absorb liquid as it sits and usually I like to add about a cup of boiled water from a kettle. Serve hot with desired garnishes.
Storage Instructions: Refrigerate in an airtight container for up to 5 days or freeze for up to 6 months.
From ifoodreal.com