Chicken, Quinoa, and Black Bean Chili Verde - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Lindsay Funston
A jar of salsa verde builds the sauce in this zesty recipe, made hearty with protein-packed quinoa and black beans.
Ingredients
- 1 tbsp. canola oil
- 1 large onion, diced
- 3 garlic cloves, minced
- 1 tbsp. 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
- 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. Add cumin and season with salt. Add black 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.
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