As I sit here watching the trees blow in the wind and the sky get darker, it feels like a perfect night for a warm and filling meal. Soon the days will be hotter and salads will find their way onto our weekly menu. So for now, we are taking full advantage of heartier meals, which tonight happens to be quinoa chicken chili. We’ve been making a vegetarian version of this for months now but I was recently inspired to add chicken by one of my friends, who also writes a food blog. While the quinoa and beans create a filling meal on their own, the chicken adds additional flavor and protein. I also started using homemade bone broth in place of vegetable broth for increased nutritional value. 
This quinoa chicken chili has been a weekly staple and has been shared with countless friends in our home. It’s easy to throw together for those nights that you want to come home to a warm meal and not have to fuss with making dinner at 5 or 6 or 7 o’clock. Topped with avocado and served with tortilla chips, this chili becomes quite a treat and crowd-pleaser.
Recipe
2 boneless, skinless chicken breasts
1 can kidney beans, rinsed and drained
1 can black beans, rinsed and drained
2 bell peppers, diced
1 16oz jar chunky salsa
1 cup quinoa
2 ½ cups homemade bone broth (can sub with chicken or vegetable broth)
1 tablespoon cumin
1 teaspoon salt
1 teaspoon cayenne pepper
Place all ingredients in a crockpot and mix with a large spoon so that ingredients are evenly combined. Place lid on crockpot and cook on high for 2-3 hours. The chili is done once most of the broth has been absorbed by the quinoa and the chicken is cooked and easily shredded. Top with avocado and cilantro, if desired. Serve with tortilla chips. Enjoy!
