Chili is the Fall staple. Give HSN’s White Chicken Quinoa Chili a try:
*What you need:
1 tablespoon extra virgin olive oil
1 onion, diced
2 jalapenos, diced
3 cloves of garlic, chopped
1 teaspoon cumin
1/2 teaspoon oregano
3 cups low sodium chicken broth
1 can white beans (15 ounces)
1 pound chicken breast, cooked and shredded
1/2 cup quinoa
1 tablespoon lime juice
1 tablespoons cilantro
1 cup salsa verde
*What to do:
1. Heat oil in a large saucepan over medium heat, then add onions and peppers. Cook until tender, about 5-7 minutes.
2. Add garlic and cumin, cook for about 1 minute.
3. Add broth, salsa verde, chicken, beans, quinoa, oregano, and bring to a boil.
4. Reduce to a simmer and cook until chicken is done and quinoa is tender, about 10-15 minutes.
Makes 4 servings. 290 calories per 1 cup, 8g of fat, 18g of carbs, 29g of protein
Give it a try and tell us how it goes!
*Recipe from Healthy Steps Nutrition, photo courtesy of @cakes8 on Instagram