Dinner: Chicken, Quinoa, and Black Bean Chili Verde

Recipe by Lindsay Funston A jar of salsa verde builds the sauce in this zesty recipe, made hearty with protein-packed quinoa and black beans.

Ingredients

1 tbsp. canola oil
1 large onion, diced
3 garlic cloves, minced
1 tbsp. ground cumin
kosher salt
1 15-oz. can black beans, rinsed
1 rotisserie chicken, shredded
1 16-oz. jar salsa verde
6 c. low-sodium chicken broth
Sour cream, for serving
Fresh cilantro, for serving

Instructions

In a large pot over medium heat, heat oil. Cook onion and garlic until tender, about 6 minutes. Add cumin and season with salt. Add black beans, chicken, and salsa verde and stir until combined.
Add 5 cups chicken broth and quinoa and bring to a boil. Reduce heat and let simmer until quinoa is tender, 20 minutes. (If quinoa absorbs most of the liquid, add remaining 1 cup chicken broth.)
Serve chili with sour cream and cilantro.

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