Best 2 Black Bean Sweet Potato Quinoa Chicken Chili Recipes
Embark on a culinary journey with our comprehensive guide to creating the ultimate "Black Bean Sweet Potato Quinoa Chicken Chili." We've curated a diverse collection of recipes, each offering its own unique blend of flavors and textures to tantalize your taste buds. From hearty and robust to light and refreshing, our selection caters to every palate, making it the perfect dish for a cozy gathering with friends and family or a satisfying meal to savor on a chilly evening. Whether you prefer a traditional chili with a rich, smoky flavor or a modern take infused with vibrant spices and fresh ingredients, our article has something for everyone.
Here are our top 2 tried and tested recipes!
BLACK BEAN, SWEET POTATO, QUINOA CHICKEN CHILI RECIPE - (4.4/5)
Provided by sherryl61
Number Of Ingredients 18
Steps:
- Select sauté and add oil to the pressure cooker pot. When oil is hot, add the sweet potato and onion and cook until the onion is softened, about 5 minutes. Add the garlic and cook 1 minute more. Stir in chili powder, chipotle, cumin and salt. Add chicken broth, black beans, tomatoes, quinoa, and chicken and stir to combine. Lock lid in place, select High Pressure and 4 minutes cook time and start. When timer beeps, turn off pressure cooker, wait 5 minutes, then do a quick pressure release. Stir in the lime juice and add additional salt as needed. If necessary, let chili rest unplugged for several minutes uncovered and the quinoa will absorb additional liquid. Garnish individual bowls with avocado, cilantro, sour cream or shredded cheese.
CHICKEN AND SWEET POTATO CHILI
I enjoy this comforting chili on its own but it's wonderful spooned over a bed of steamed rice or an extra helping of protein-packed quinoa. -Brynn Rader, Olympia, Washington
Provided by Taste of Home
Categories Lunch
Time 2h5m
Yield 10 servings (3-1/2 quarts).
Number Of Ingredients 14
Steps:
- In a Dutch oven, saute onion and garlic in oil until tender. Add the chicken, 2 cans broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until chicken is tender., Meanwhile, in a small saucepan, bring remaining broth to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork. Set aside., Remove chicken; cool slightly. Strain broth, reserving vegetables; skim fat from broth. Return vegetables and broth to the Dutch oven; add the sweet potatoes, beans, tomatoes and cooked quinoa. Bring to a boil. Reduce heat; simmer for 15-20 minutes or until sweet potatoes are tender. , Meanwhile, remove chicken from bones; cut into bite-size pieces. Discard bones. Stir chicken into chili; heat through.
Nutrition Facts : Calories 462 calories, Fat 14g fat (3g saturated fat), Cholesterol 65mg cholesterol, Sodium 1135mg sodium, Carbohydrate 51g carbohydrate (10g sugars, Fiber 11g fiber), Protein 33g protein.
Tips:
- To save time, use pre-cooked or canned black beans and quinoa.
- If you don't have sweet potatoes, you can use regular potatoes or butternut squash.
- Feel free to add other vegetables to the chili, such as corn, bell peppers, or zucchini.
- For a spicier chili, add more chili powder, cumin, or cayenne pepper.
- Serve the chili with your favorite toppings, such as sour cream, cheese, or avocado.
Conclusion:
This black bean, sweet potato, quinoa, and chicken chili is a healthy and delicious meal that is perfect for a weeknight dinner. It is packed with protein, fiber, and vegetables, and it is also gluten-free. The chili is easy to make and can be tailored to your own taste preferences. So next time you are looking for a quick and easy meal, give this chili a try.
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