Lunch

Chicken Chili with Grilled Vegetables, Beans and Quinoa is for Lunch.

Chicken Chili with Grilled Vegetables, Beans and Quinoa takes several minutes to prepare.

Chicken Chili with Grilled Vegetables, Beans and Quinoa takes several minutes to cook.

Chicken Chili with Grilled Vegetables, Beans and Quinoa makes 12 servings.

The ingredients for Chicken Chili with Grilled Vegetables, Beans and Quinoa are:

12 oz. Roasted Chicken
2 Cups Homemade Chicken Stock
2 Tbsp. Grape seed Oil
1/2 large onion, chopped
1 large raw carrot, sliced
2 stalks celery, chopped
1 medium zucchini, sliced
1/2 cup Quinoa
2 cups raw, sweet potato, cubed (1 medium)
1 can dark red kidney beans, drained and rinsed
1 can Bush's Mild Chili Beans with sauce
6 small ripe fresh tomatoes, quartered
1 Tbsp. Chili powder
8 cups tap water

Here is how you make Chicken Chili with Grilled Vegetables, Beans and Quinoa:

Debone roasted chicken. Weigh 12 oz. of mixed white and dark meat. Shred and set aside. Chop onion, and celery. Slice carrot and zucchini. Add 2 Tbsp. Chicken Fat Renderings to large cook pot. Saute vegetables on low until lightly browned. Add homemade chicken stock with 8 cups water. Return to simmer. Add 1/2 cup Quinoa, cubed sweet potatoes, 1 can kidney beans, drained and rinsed, 1 can Bush's Mild Chili Beans, chili powder, basil and oregano. simmer for 12 more minutes. Add Chopped ripe red tomatoes sliced into quarters. Serving Size:?Makes 12 - 1 cup servings

The nutritional information for Chicken Chili with Grilled Vegetables, Beans and Quinoa is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 191.1

• Total Fat: 2.5 g
• Cholesterol: 24.0 mg
• Sodium: 404.0 mg
• Total Carbs: 26.0 g
• Dietary Fiber: 6.2 g
• Protein: 15.6 g