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This hearty White Chicken Quinoa Chili has been a go-to for cozy family dinners and meal prep alike. It balances tender chicken with protein-rich quinoa and an array of vegetables, all simmered in a creamy and flavorful broth that feels both comforting and nourishing.
This chili first won my heart on a chilly evening when I needed something warm but wholesome. Now it’s regularly requested by everyone around the table.
Ingredients
- Olive oil: Cook with it to develop the base flavor and keep things moist
- Medium onion: Adds sweetness and depth, choose firm and heavy for the best aroma
- Garlic: Three cloves for a punch of fragrant savory notes
- Boneless skinless chicken breasts: The lean protein centerpiece look for fresh or well-frozen
- Bell pepper: Any color works for sweetness and crunch, pick firm and glossy
- White beans: Canned for convenience, rinsed to reduce sodium and improve texture
- Quinoa: Rinsed to remove bitterness, it adds bulk and complete protein
- Chicken broth: Choose low sodium for better seasoning control
- Diced green chilies: Mild or spicy based on your heat preference, canned is fine
- Ground cumin: Provides earthiness and warmth, use fresh for intensity
- Chili powder: Adds smoky warmth, look for good quality blends
- Salt and pepper: Essential for seasoning and balance, add gradually to taste
- Corn: Frozen or canned adds a touch of sweetness and texture contrast
- Heavy cream: Or coconut milk for a lighter dairy-free option that adds creaminess
- Fresh cilantro: Optional for a bright, fresh finish
- Lime wedges: Optional to add tangy brightness when serving
Instructions
- Sauté the onion and garlic:
- Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook for 3 to 4 minutes until softened and translucent. Add minced garlic and cook for 1 more minute until fragrant but not browned.
- Brown the chicken:
- Add diced chicken breasts to the pot, spreading them out so pieces don’t crowd each other. Cook for 5 to 7 minutes, turning occasionally until all sides have a golden brown crust. This step locks in juices and builds delicious flavor.
- Add vegetables, quinoa, spices, and broth:
- Stir in diced bell pepper, white beans, quinoa, chicken broth, diced green chilies, ground cumin, chili powder, salt, and pepper. Mix everything well to combine all the elements.
- Simmer the chili:
- Bring the mixture to a boil over medium-high heat, then reduce heat to low and cover. Let simmer for 20 minutes until quinoa is tender and chicken is fully cooked through. Stir occasionally to prevent sticking.
- Finish with corn and cream:
- Add corn and heavy cream or coconut milk to the pot. Stir and heat gently for 5 more minutes to meld flavors and thicken the chili slightly.
- Adjust seasoning and serve:
- Taste and add more salt or pepper as needed. Serve the chili hot, garnished with fresh cilantro and lime wedges if desired for a zesty lift.
One batch sparked a game night favorite in my house, with everyone claiming seconds as the warmth spread. Quinoa’s versatility is a personal favorite, making this chili hearty without heaviness and easy to customize.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to four days. Reheat gently on the stovetop or microwave to keep the cream from separating. For longer storage, freeze in portions for up to three months. Thaw overnight in the fridge before reheating.
Ingredient Substitutions
Swap chicken breasts with thighs for more richness and moisture. Use vegetable broth for a vegetarian version, omit chicken and add extra beans or tofu. Replace heavy cream with coconut milk to keep it dairy-free without losing creaminess. Try different beans like cannellini or great northern if white beans are not available.
Serving Suggestions
Serve with warm crusty bread or over steamed rice for a heartier meal. Add a dollop of sour cream or Greek yogurt for extra creaminess and tang. Top with shredded cheese or avocado slices to complement flavors and textures.
This white chicken quinoa chili is a comforting, protein-packed meal that’s easy to make and customize. It’s perfect for weeknight dinners and meal prep.
Common Questions About Recipes
- → What type of quinoa works best?
White or tricolor quinoa works well; rinse it thoroughly before cooking to remove any bitterness.
- → Can I use other types of beans?
Yes, cannellini or navy beans are good alternatives that maintain the creamy texture.
- → How can I make it spicier?
Add jalapeños or use spicy diced green chilies to increase heat to your preference.
- → Is coconut milk a good substitute for cream?
Yes, coconut milk lightens the dish while keeping it rich and creamy with a subtle coconut flavor.
- → What’s the best way to store leftovers?
Keep in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently before serving.