Quinoa Chicken Chili

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1 cup of quinoa, rinsed

1 28 oz can of diced tomatoes (you could use crushed)

1 14 oz can diced tomatoes with green chilies

2 16 oz cans of black beans, rinsed, drained (I used one can rinsed black beans & 1 can drained & rinsed red kidney beans)

1 15 oz can of corn, drained (I used 1 cup frozen niblets)

3 Cups chicken stock

3 large chicken breasts, frozen or thawed (cook longer if frozen)

1/2 chopped onion

1 tsp garlic powder

2 tsp cumin

1 tsp crushed red pepper

2 tsp chili powder


  1. Place all ingredients in Ninja pot & set Ninja to slow cooker low for 6-8 hours or slow cooker high for 5-6 hours.
  2. Remove chicken breasts & break apart with two forks & stir into the Chili!
  3. Shredded cheese can be added to the top of each serving with a dollop of sour cream or eaten as is.


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