DEAD SIMPLE!!
If you don't cook this recipe is for you. It's just a matter of putting things in a pot... And in a half hour you have dinner!!
If you don't know about them already you are missing one of the greatest kitchen shortcuts of our time. A rotisserie chicken from the local market is fast, simple and usually DELICIOUS. Here we transform one, along with a jar of Salsa Verde and a can of black beans, into a succulent, mildly spicy chili
Ingredients:
Ingredients:
1 Tbsp. canola oil
1 large onion, diced
3 garlic cloves, minced
1 Tbsp. ground cumin
kosher salt
1-2 15-oz. can(s) black beans, rinsed
1 rotisserie chicken, shredded
1 16-oz. jar salsa verde
4 cups low-sodium chicken broth
1 cup quinoa, rinsed
Sour cream, for serving
Fresh cilantro, for serving (optiona;)
In a large pot over medium heat, heat oil. Cook onion and garlic until tender, about 6 minutes.
Sour cream, for serving
Fresh cilantro, for serving (optiona;)
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 chicken broth and quinoa and bring to a boil.
Add chicken broth and quinoa and bring to a boil.
Reduce heat and let simmer until quinoa is tender, about 20 minutes.
Serve chili with sour cream and cilantro.
Cook's Notes:
You can substiture Greek Yogurt for 1/2, or all, of the sour cream
You can substiture Greek Yogurt for 1/2, or all, of the sour cream
If you aren't a cilantro fan (I know you guys exist) you can chop some green onions and use them for garnish as well - plus, they taste great!
If you like a little HEAT I recommend some jalapeno or serrano chilies as garnish (seeded or not - depending on how you like your heat)
