Poblano Quinoa Chicken Chili

Lunch
_PoblanoQuinoaChickenChili-1

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.
Course Baby, dinner, Kids, lunch, make-ahead, Soup
Servings 8

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.
Scroll to Top