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chicken chili


1 cup dry quinoa, 2 cups water, 1 lb ground chicken, 1/2 chopped yellow onion, 1 chopped red pepper, 15 oz kidney beans, 15 oz black beans, 15 oz diced tomatoes, 1 tbsp coconut oil, 1 tbsp chili powder, 1/2 tsp cayenne pepper, 1/2 tsp ground cumin, sea salt, pepper, hot sauce (optional)


Bring the 1 cup of quinoa and 2 cups of water to a boil.  Once boiling, remove lid and reduce to a simmer.  Cook quinoa and stir occasionally until all the water is absorbed and the quinoa becomes translucent.  Set aside.  Melt the coconut oil in a pot and add the onion and pepper.  Saute the vegetables until tender and add a sprinkle of sea salt and pepper.  Add the ground chicken to the pot.  Break up the chicken with a wooden spoon so there are no large clumps.  Once the chicken is done cooking, add the beans and tomatoes.  Mix well and add the cooked quinoa.  Finally, add the chili powder, cayenne pepper, ground cumin, and the salt and pepper to taste.  Mix well and let sit for about 30 minutes so all the flavors are absorbed.  Enjoy with some fun toppings such as avocado or plantain chips!

Makes about 6-8 servings.