This hearty protein packed chili is perfect for this cold fall weather!


  • 1 tablespoon olive oil
  • 1 diced onion
  • 2 diced Jalapeno peppers
  • 3 cloves of garlic, chopped
  • 1 tsp cumin
  • ½ tsp oregano
  • 3 cups low-sodium chicken broth
  • 1 15-oz can white beans
  • 1 lb boneless-skinless organic chicken breast
  • ½ cup quinoa
  • 1 tbs lime juice
  • 2 tbs cilantro, chopped
  • 1 cup salsa verde


  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 and 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 cooked and quinoa is tender. About 10-15 minutes.
  5. Remove chicken, shred or dice, and return to the soup and add in lime juice and cilantro.

*Crock pot option: place all ingredients in crock pot expect lime juice and cilantro and cook on low for 6-8 hours.