Quinoa Crockpot Enchilada Chili

Quinoa Crockpot Enchilada Chili


  • 1 package of Keen One Chipotle Quinoa
  • 1 can of black beans 
  • 1 can of corn 
  • 1 can of sliced tomatoes 
  • 1 can of green chillies 
  • 2 cans of enchilada sauce (either green or red) 
  • 1/2 onion 
  • 1/2 avocado
  • 1 diced jalapeno  
  • Cilantro 
  • 2 limes 
  • 4 corn tortillas
  • 2 cups of shredded mexican cheese  
  • Sour cream (optional) 
  • 2 chicken breasts (optional) 
  • Seasonings such as cumin, paprika, chili flakes, garlic, salt and pepper 


  1. If you are adding chicken to this meal, cook the chicken in a skillet till you do not see any pink, then add the chicken with both cans of the enchilada sauce in the crockpot on high heat, add the onion, green chilies, and seasonings; cook for 2 hours, or until chicken starts to become shredded, then proceed to add the rest of the ingredients in step 2
  2. If you choose not to add chicken, combine enchilada sauce, black beans, corn, onion, tomatoes, green chilies, and sliced jalapeno together in the crockpot, let it cook for about 2 hours
  3. Cook the quinoa according to package directions seperately, then add the quinoa to the crockpot for the last half hour of cooking 
  4. Feel free to add water to the crockpot as the enchilada sauce will start to be absorbed, you want a chili like texture 
  5. When about 5 minitues ready to serve, cut the corn tortillas into strips and saute them in about a teaspoon of olive oil with salt, this will give a nice crunch to add on top! 
  6. Serve the enchilada chili in warm bowls, then if desired add sour cream, cilantro, avocado, cheese, and tortilla strips on top
  7. Enjoy!

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