• 1/2 cup quinoa (pronounced keen-wah.  FYI.  So when you ask the lady at the grocery store where to find it you don’t look like a dork.)
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 2 T chile powder
  • 3 cups cooked white beans (I put a pound of white beans in the slow cooker with 8 cups of water and cook on high for 6 hours.  After scooping out the 3 cups, I portion the remainder out in 2 cup portions into freezer bags and freeze them for baby food or a side) OR 2 cans low sodium canned white beans
  • 4 large tomatoes, chopped, with juices
  • 2 t cumin
  • 1/2 t oregano
  • 2 bunches fresh spinach, chopped
  • 1 whole chicken, cooked (you can use a rotisserie chicken from the grocery store, just remove the skins.  We got a Nuwave oven as an early Christmas gift so we made a whole chicken on it)
  1. In a large pot, combine quinoa and 6 cups of water.  Bring to a boil, then reduce heat and simmer for 10 minutes.
  2. Add bell peppers, seasonings, beans, tomatoes, and chicken, and simmer for another 10 minutes.
  3. Add spinach and stir to cover leaves with the chili.  Simmer for 3 minutes or until wilted.
  4. Let cool for another 4 hours.  Just kidding.  But seriously, it’s hot.  Season with sea salt, black pepper, and red pepper flakes if you want a little more spice.

Another option would be to sub in organic chicken broth for the water.  I may try that next time, just for a touch more flavor.  IMG_1081