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Chicken and Black Bean and Quinoa Chili

Ingredients

2 c. water

1 c. white quinoa

1 tbsp. coconut oil

1 sml. white onion

4 clove garlic

1 jalapeno pepper

1 tbsp. chili powder

1 tbsp. ground cumin

28 oz. crushed tomatoes, canned

30 oz. canned black beans

1 med. green bell pepper

1 med. zucchini

1 tsp. dried oregano

sea salt & black pepper to taste

1 lbs. chicken thigh, skinless

1/4 c. cilantro

Directions

Heat the water and simmer the quinoa in it until quinoa is absorbed (about 10 minutes).

Cook and shred the chicken thighs.

Chop the onion, garlic, jalapeno pepper, green pepper, and zucchini. Drain and rinse the black beans.

Heat coconut oil in a pan. Add chopped onion and sauté until tender (about 5 to 7 minutes). Add chopped garlic, chopped jalapeno pepper, chili powder, and cumin; sauté until fragrant (about 1 minute). Add crushed tomatoes, black beans, chopped bell pepper, chopped zucchini, oregano, sea salt, and pepper; simmer for 20 minutes. Add chicken thigh meat and cooked quinoa, and simmer for 5 minutes. Remove from the heat, stir in chopped cilantro, and serve.