Monday, April 27, 2015

Chicken and Black Bean and Quinoa Chili

Submitted by: Isabel De Los Rios


2 c. water, purified
1 c. quinoa, white, organic
1 tbs. coconut oil, raw, extra-virgin, organic
1 sml. onion, white, organic
4 garlic cloves, fresh, organic
1 chili pepper, jalapeno, fresh, organic
1 tbs. chili powder, organic
1 tbs. cumin powder, organic
28 oz. tomatoes, crushed, canned, organic
38 oz. black beans, canned, organic
1 med. bell pepper, green, fresh, organic
1 med. zucchini, fresh, organic
1 tbs. chipotle, in adobo, can, organic
1 tsp. oregano, dried, organic
sea salt, unrefined, & fresh ground pepper, organic to taste
1 lbs. chicken thigh, skinless, organic, free-range
1 tbs. cilantro, bunch, fresh, organic


Heat the water and simmer the quinoa in it until quinoa is absorbed (about 20 minutes). Cook and shred the chicken thighs. Chop the onion, garlic, jalapeno, and chipotle chili pepper. Drain and rinse the black beans. Cut green pepper and zucchini into bite-size pieces Heat the oil in a pan. Add the onion and saute until tender (about 5 to 7 minutes). Add the garlic, the jalapeno pepper, the chili powder, and the cumin, and saute until fragrant (about 1 minute). Add the tomatoes, the black beans, the bell peppers, the zucchini, the chipotle, the oregano, and the salt and pepper, and simmer for 20 minutes. Add the chicken thigh meat and the cooked quinoa, and simmer for 5 minutes. Remove from the heat, stir in chopped cilantro, and serve.

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