Poblano Quinoa Chicken Chili
Notes: With the quinoa added, this chili is very thick and hearty—almost like a stew. If you can’t find poblano peppers, use a green bell pepper and jalapeño instead. Serve with avocado, chopped green onions, organic sour cream, or whole milk greek yogurt.
Ingredients
- 1 cup shredded chicken or 4 links organic chicken sausage cooked ahead of time
- 1 can black beans or white, or kidney beans, rinsed and drained
- 1 poblano pepper cubed
- 1 red bell pepper cubed
- 2 zucchini cubed
- 2 carrots chopped
- 3 stalks celery chopped
- 1 onion chopped
- ½ cup quinoa
- 2 cups organic chicken stock
- 1 64 ounce can fire-roasted crushed tomatoes
- ½ teaspoon garam masala powder
- 1 teaspoon roasted chili powder
- sea salt and pepper to taste
Instructions
- In a stock pot, heat a generous dollop of olive oil over medium heat. Add sliced sausage pieces; cook until brown on all sides. Remove the sausage, and set aside.
- Add chopped celery and onion into the pot, and let cook on medium heat for 3-4 minutes. Then add carrots and cook for another 3-4 minutes. Add peppers, and cook for 5 more minutes.
- Add chopped zucchini, roasted tomatoes, and chicken stock, plus 1 cup water. Add quinoa, cooked sausage or shredded chicken, chili powder, sea salt, pepper, and garam masala powder. Turn the heat up, cover, and let water come to a boil, then reduce to a low simmer for 15-20 minutes until the quinoa is cooked through. Soup is done when the quinoa softens, expands and naturally thickens the soup to a stew-like texture.