Canadian Quinoa Chicken Chili

By Karen S – South Bar, NS
Canadian Quinoa Chicken Chili
  • Prep Time: 15
  • Total Time: 60
  • Servings: 6-8

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About this Recipe

Add a superfood (Quinoa) to this classic.


1 tbsp Olive Oil
1 Onion, chopped
1 clove Garlic
1 Green Pepper, chopped
1 lb Maple Leaf Prime Naturally Boneless Skinless Chicken Breasts
1 can Tomatoes
1 can Kidney Beans
1 can White Kidney Beans
1 can Tomato Paste
1 cup Water
1/2 cup Quinoa
1/2 cup Celery, chopped
3 tbsp Chili Powder
1 tsp Cocoa Powder
1/2 tsp Oregano
1/2 tsp Ground Cumin
1/4 tsp Salt
1/2 tsp Black Pepper
2 tbsp Vinegar


Cut the Prime Naturally Boneless Skinless Chicken Breasts into bite size pieces. (Prime Naturally Boneless Skinless Chicken Thighs could also be used), Saute the he onion, pepper, garlic and chicken pieces in the oil. Cook until the onion softens. Add the canned tomatoes, kidney beans, tomato paste, water. Quinoa and celery and stir. Bring to a boil, Reduce to a simmer, and add the chili powder, cocoa powder, oregano, cumin, and salt and pepper. Cook, uncovered, for 30 minutes. Remove from heat and add the vinegar. Serve hot.


It's great to experience, is made up of ingredients different colours, and The overall dish is represented in the color Red. Isn't that Canadian?

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