Chicken, Black Bean and Quinoa Chili Verde

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:

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. 

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. 

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

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)