White Chicken Quinoa Chili

This hearty White Chicken Quinoa Chili is the ultimate comfort food that still feels light and nourishing. Packed with tender chicken proteinrich quinoa and a medley of vegetables it’s perfect for warming up on a chilly evening or prepping ahead for easy lunches. The creamy broth brings everything together with a gentle touch of spice and zest.

I first made this chili as an experiment when I wanted a cozy dish without heaviness. Now it’s a dinner regular that my whole family enjoys especially when garnished with fresh cilantro and a squeeze of lime.

Ingredients

• Olive oil: for sautéing vegetables and chicken to develop rich flavor choose extra virgin for the best taste
• Medium onion diced: builds a savory flavor base pick firm onions without soft spots
• Garlic minced: adds a fragrant depth fresh cloves deliver the best pungency
• Boneless skinless chicken breasts diced: lean protein that cooks quickly and stays tender choose firm pink breasts without any odor
• Bell pepper diced any color: adds sweetness and color select peppers that feel heavy and smoothskinned
• White beans canned drained and rinsed: provides creaminess and fiber rinse to reduce sodium
• Quinoa rinsed: packs in protein and texture rinse well to remove bitterness
• Chicken broth: the flavorful liquid base opt for low sodium to control saltiness
• Diced green chilies canned mild or spicy: brings gentle heat and complexity pick according to heat preference
• Ground cumin: warm earthy spice fresh ground is best for aroma
• Chili powder: mild heat and smoky undertone choose a blend with paprika and oregano for balance
• Salt and pepper to taste: essential for seasoning
• Corn frozen or canned: adds sweetness and texture use fresh if possible for best flavor
• Heavy cream or coconut milk: lends creaminess and richness coconut milk is a great dairyfree substitute
• Fresh cilantro for garnish optional: adds freshness and brightness
• Lime wedges optional: a splash of acidity to brighten the bowl

Instructions

Sauté onions:

Heat the olive oil in a large pot or Dutch oven over medium heat Add the diced onion and cook until softened and translucent about three to four minutes This step builds the flavorful foundation for your chili by gently caramelizing the onions

Add garlic:

Stir in the minced garlic and cook for an additional minute until fragrant Keep the heat moderate and stir to avoid burning the garlic

Brown the chicken:

Add the diced chicken to the pot Sauté turning occasionally until all sides are browned and no longer pink inside about five to seven minutes Browning the chicken adds depth to the overall flavor

Add remaining ingredients:

Incorporate the diced bell pepper white beans rinsed quinoa chicken broth diced green chilies ground cumin chili powder salt and pepper into the pot Stir everything well to combine evenly

Simmer:

Bring the mixture to a boil Once boiling reduce the heat to low cover and let it simmer gently for about twenty minutes This allows the quinoa to cook fully and the chicken to become tender infusing the chili with rich textures and flavors

Finish with corn and cream:

Stir in the corn and heavy cream or coconut milk Let the chili heat through for another five minutes uncovered so the cream melds into the broth for a luscious consistency

Adjust seasoning:

Taste the chili and adjust the seasoning with more salt or pepper if desired This is your opportunity to balance flavors to your preference

Serve:

Serve hot in bowls garnished with fresh cilantro and lime wedges for a bright citrus twist

The quinoa in this recipe is a favorite of mine because it not only boosts the nutrition but also adds a lovely slight bite and nuttiness that makes the chili more interesting. One special weekend I made a big pot to serve after a long hike and everyone agreed this warm hearty meal refueled us perfectly.

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to four days When reheating stir gently over low heat to maintain creaminess and prevent curdling For longer storage freeze the chili in portions and thaw overnight in the fridge before warming

Ingredient Substitutions

If you prefer substitute chicken thighs for breasts for a juicier texture though it may take a little longer to cook Swap the white beans for cannellini or navy beans depending on what you have For a vegetarian version omit the chicken and use vegetable broth adding extra beans or lentils for protein

Serving Suggestions

This chili is delicious served with warm cornbread or over steamed rice for a heartier meal A dollop of sour cream or crema and sliced avocado make luxurious toppings Fresh tortilla chips add crunch and make it more of a fun casual dinner

Enjoy this comforting nourishing chili any night of the week. It’s easy to adapt and makes excellent leftovers.

Your Recipe Questions Answered

→ What type of quinoa is best to use?

Rinsed white quinoa works well for a light texture and to absorb the flavorful broth evenly.

→ Can I substitute the chicken broth?

Vegetable broth can be used as a lighter or vegetarian-friendly alternative without compromising flavor.

→ How do I adjust the spiciness?

Add jalapeños or opt for spicy green chilies. Adjust chili powder quantities for desired heat level.

→ What’s a good dairy alternative for cream?

Coconut milk offers a lighter, dairy-free option that enriches the broth with subtle sweetness.

→ How should leftovers be stored?

Keep leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months.

→ Is slow cooking an option for this dish?

Yes, it can be slow-cooked on low for 4-6 hours to develop deeper flavors and tender chicken.