One of the (many) perks to our new house is that it’s 10 minutes from Trader Joe’s. I found this recipe on this blog which features Trader Joe’s foods in their recipes. We all loved it. Todd asked me to make it again soon. As she references, it is a tad on the spicy side for kids. Sam never mentioned it though. Before I served his, I added 1T of PLAIN coconut milk, avocado slices, and a handful of ritz-type crackers to cut the spice a bit. He literally ate the entire bowl! Be sure to have plenty of avocado on hand for toppings if you are omitting dairy. Oh, another note…I know this is health-food heresy, but I am not the biggest quinoa fan. I substituted 2/3 c of brown rice and added another cup of broth, but followed her recipe. I would definitely do that again.
White Lightning Chili
1 1-lb container of Just Chicken (or 4 cups of cooked and shredded chicken) cut into bite size chunks
2 cups chicken broth
1/2 cup quinoa, rinsed
1 15-oz can White Kidney Beans (Cannellini Beans), drained and rinsed
1 15-oz can Pinto Beans, drained and rinsed
1 13.75-oz jar Corn and Chile Salsa
Optional: Shredded cheese for garnish
1.) Pour the broth into a medium or large pot. Add the quinoa (make sure quinoa is rinsed and drained). Bring to a boil.
2.) Add the remaining ingredients (making sure beans are rinsed and drained) and return to a boil. Lower heat, cover, and simmer for 20-25 minutes or until most of the liquid is absorbed.