I've been looking for a good quinoa chili and couldn't pick one. I did the next best thing and made up my own! Yumm, seriously. The texture the quinoa adds to chili is wonderful! This has the opportunity to be a rather healthy meal, just omit the cream cheese. To keep it creamy, you can add some plain Greek yogurt and a small sprinkle of cheddar cheese. You do not need to cook your quinoa ahead of time, just rinse thoroughly and put it in the crock pot. Anyways, here goes!
2 large chicken breasts (frozen is okay)
1 cup quinoa, rinsed
2 1/2 cups chicken broth
1 28 oz can crushed tomatoes
1 14.5 oz can diced tomatoes with chilis (undrained)
1 can of black beans, low sodium (no need to drain or rinse)
1 can kidney beans, low sodium (no need to drain or rinse)
1 cup frozen corn
1 diced green pepper
1/2 an onion, diced
4 cloves of garlic minced
2 tsp chili powder
1 1/2 tsp cumin
1 block neufchatel cheese (marked 1/3 less fat) (don't use fat free, it won't melt)
Dump all of this in your crock pot (minus cheese). Mix well. Cook on low for 8 hours. Cube the cheese and add for the last hour of cooking (if you will be away from your crock pot all day it won't hurt to just put this in from the beginning). Once finished, mix well to blend the cheese, remove chicken, shred and return to pot before serving!