Chili Verde with Chicken, Beans and Quinoa
A hearty green chili made with rotisserie chicken, black beans, salsa verde and quinoa, finished with sour cream and fresh cilantro.
🍳 Cook: 30 min
Ingredients
| 1 tbsp | 15 ml | canola oil |
| 1 | large onion, diced | |
| 3 | cloves garlic, minced | |
| 1 tbsp | 15 ml | ground cumin |
| — | kosher salt | |
| 1 15-oz | can black beans, rinsed | |
| 1 | rotisserie chicken, shredded | |
| 1 16-oz | jar salsa verde | |
| 6 c | low-sodium chicken broth, divided | |
| 1 c | quinoa | |
| — | sour cream, for serving | |
| — | fresh cilantro, for serving |
Instructions
- In a large pot over medium heat, heat oil. Cook onion and garlic until tender, about 6 minutes, then add cumin and season with salt. Add beans, chicken, and salsa verde and stir until combined.
- Add 5 cups chicken broth and quinoa and bring to a boil. Reduce heat and let simmer until quinoa is tender, 20 minutes. (If quinoa absorbs most of the liquid, add remaining 1 cup chicken broth.)
- Serve chili with sour cream and cilantro.