Instant Pot Chicken & Quinoa Chili

Recipe by: Ashley Wilcox

This high-protein, high-fiber chicken chili is everything a great meal prep should be: quick, hearty, nutritious, and incredibly budget-friendly — only $2.80 per serving! With 50g of protein, 10g of fiber, and a ton of flavor, this Instant Pot (or slow cooker) recipe makes eight satisfying portions that are perfect for busy weeks.

Ingredients:

• 1.5 tbsp olive oil

• 2 pounds ground chicken

• 1/2 cup diced yellow onion

• 1.5 tsp garlic powder

• 3 tsp cumin

• 1 tsp crushed red pepper

• 3 tsp chili powder

• Black pepper to taste

• 1 cup of quinoa

• 28 oz can of diced/crushed tomatoes

• 10 oz can diced tomatoes with green chilies

• 2 16 oz cans of black beans, rinsed

• 16 oz can of kidney beans, rinsed

• 15 oz can of corn, drained

• 3 cups chicken stock

• Optional toppings: Green onion, cilantro, avocado, lime, sour cream (Greek yogurt is also great), cheese, etc!

Instructions:

1. Add the olive oil and ground chicken to your instant pot, hit sauté and cook until no longer pink

2. Add the yellow onion and sauté until fragrant

3. Stir in the garlic powder, cumin, crushed red pepper, chili powder, and black pepper

4. Add the quinoa, diced/crushed tomatoes, diced tomatoes with green chilies, black beans, kidney beans, corn, and chicken stock

5. Put the lid on and press the Bean/Chili setting, adjust the time to 10 minutes

6. When finished cooking hit the quick release button

7. Serve with toppings of your choice!

Macros Per Serving (makes 8 servings):

50g protein
52g carbohydrates
6g fat
+ 10g of fiber!