Chicken and Bean Chili

Updated: Jul 7

Watch me Cooking this Recipe LIVE on Facebook HERE

Here's what you'll need

1 Tbsp. Olive Oil

2 Garlic Cloves, minced

1 lb. Organic, Pasture Fed, Free Range Boneless Chicken Thighs

2 Cups of Low-Sodium Organic Black Beans or Cannellini Beans, drained and rinsed (or you can do one cup of each)

1 Cup Tomato Sauce

1 Tbsp. Chili Powder

1 teaspoon Oregano

1 Cup Onions, chopped

1 Green Bell Pepper, diced

1 Can Diced Tomatoes with Green Chiles

1 Cup Cooked Quinoa

Fresh Cilantro and Chopped Avocado for garnish

Make it

In a soup pot or crock pot, heat the Olive Oil over medium heat. Add the Onions, Garlic, and Bell Pepper. Sauté for about three minutes or until slightly softened. Add Chicken and sauté another 6-7 minutes or until no longer pink, crumbling the meat with a spoon as it cooks. Add the Beans, Tomatoes, Tomato Sauce, Chili Powder, and Oregano. Bring to a boil, reduce the heat, and simmer 15 minutes. Add in the Cooked Quinoa and simmer for an additional 5 minutes, and then serve with fresh Cilantro and chopped Avocado on top. (This recipe provides 4 servings – you can freeze the additional servings easily or keep them in an airtight container in the refrigerator for up to 4 days.)

With Peace, Love, and Health,


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©Copyright 2018, Adita Lang

Adita Lang works with individuals and groups to maximize their health through exercise and nutrition, both through Coaching and Public Speaking. Feel free to email me:

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