- 2 tbsp olive oil, divided
- 2 chicken breasts
- ½ tsp salt, divided
- 1 onion, chopped
- 3 cloves garlic
- 1 medium sweet potato, diced
- 1 red pepper, chopped
- 4 tsp chili powder
- 1 tbsp steak spice
- 2 tsp cumin
- 1 28 oz / 796mL can diced tomatoes
- 1 19 oz / 540mL can black beans, drained and rinsed
- ¾ cup quinoa
- 3 cups water
Heat a medium pan over medium-high heat. Add 1 tbsp olive oil, season chicken breasts with ¼ tsp of salt. Sear for 3-4 minutes per side. Remove and place in slow cooker insert.
Add remaining tbsp of olive oil. Add onion and cook for 3-4 minutes until translucent. Add garlic and cook another minute. Add sweet potato and red pepper. Cook another 3-5 minutes until beginning to soften slightly. Add spices and cook 30 seconds until very fragrant. Add diced tomatoes and scrape all brown bits from the bottom.
Pour vegetable mixture into slow cooker. Stir in black beans, quinoa and water and cook on low for 7-8 hours.
When cooking is done, remove chicken and shred using two forks. Stir back into chili and serve with desired toppings.
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