White Chicken Quinoa Chili

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon minced garlic
• 1/2 large white onion (finely diced)
• 2 medium chicken breasts (~8 oz.)
• 16 oz. salsa verde
• 15 oz. white northern beans (drained and rinsed)
• 15 oz. navy beans (drained and rinsed)
• 15 oz. white hominy (or corn, drained and rinsed)
• 1 cup white quinoa (uncooked)
• 32 oz. low sodium chicken broth (4 cups)
• salt (to taste)
• 1 tablespoon ground cumin
• 1/8 cup lime juice
• 1/4 cup cilantro
• 2 cups riced cauliflower (fresh or frozen)
• 1-2 tablespoons olive oil
• 1/8 teaspoon salt

Steps

1. 1

   Place 2 tablespoons of olive oil in a large pot. Add in minced garlic and white onion. Sauté for 1 minute and then add in chicken breast, quinoa, chicken broth, beans (drained), hominy, and salsa.

2. 2

   Bring to a boil, uncovered. Cover and let simmer for 30 minutes on low until chicken is cooked.

3. 3

   Remove the chicken from the pot and shred on a plate or cutting board. Add the shredded chicken back into the pot. Add in cumin, salt, lime juice, and fresh cilantro and mix together. If your chili is too thick, add more chicken broth or water until it thins out to your desired consistency.

4. 4

   In a medium bowl, combine the riced cauliflower, olive oil, and salt together. If using frozen cauliflower, no need to thaw it first.

5. 5

   Transfer the cauliflower to a parchment or foil-lined baking sheet. Roast at 400ºF for 10 minutes. Toss and cook for an additional 5 minutes until crunchy.