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White Chicken Quinoa Chili

This hearty White Chicken Quinoa Chili is a healthy and comforting dish that combines tender chicken, protein-packed quinoa, and a variety of vegetables in a creamy, flavorful broth. It's perfect for a cozy family dinner or a meal prep option for the week.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 4 People
Calories 320 kcal

Equipment

  • 1 Large pot or Dutch oven
  • 1 Cutting board
  • 1 Measuring cups and spoons
  • 1 Wooden spoon or spatula
  • 6 Serving bowls

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 pound boneless, skinless chicken breasts, diced
  • 1 bell pepper, diced any color
  • 1 can (15 oz) white beans, drained and rinsed
  • 1 cup quinoa, rinsed
  • 4 cups chicken broth
  • 1 can (15 oz) diced green chilies mild or spicy, based on preference
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ½ teaspoon salt more to taste
  • ½ teaspoon pepper more to taste
  • 1 cup corn frozen or canned
  • 1 cup heavy cream or coconut milk for a lighter option
  • to taste fresh cilantro for garnish optional
  • to serve lime wedges optional

Instructions
 

  • Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
  • Stir in the minced garlic and cook for an additional minute until fragrant.
  • Add the diced chicken to the pot and sauté until all sides are browned, about 5-7 minutes.
  • Incorporate the diced bell pepper, white beans, quinoa, chicken broth, diced green chilies, cumin, chili powder, salt, and pepper into the pot. Stir to combine.
  • Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 20 minutes, or until the quinoa is cooked through and the chicken is tender.
  • Stir in the corn and heavy cream (or coconut milk) and let it heat through for an additional 5 minutes.
  • Taste and adjust the seasoning with more salt or pepper if needed.
  • Serve hot, garnished with fresh cilantro and lime wedges if desired.

Notes

For a spicier chili, consider adding jalapeños or using spicy diced green chilies.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days, or frozen for up to 3 months. Reheat gently on the stovetop before serving.
This chili can also be made in a slow cooker—simply follow the same steps but cook on low for 4-6 hours instead.