Taste of Home has done it again, and found a superb recipe. If I was giving thumbs, this would be a two thumbs up recipe. It is from their December 2011/January 2012 edition magazine. I was mulling over what recipe to do for my next post and saw this one, and more importantly realized that I already had all the ingredients on hand to make it, and so I did. Now I KNOW I will be making it again. It’s not only full of healthy ingredients, it is sweet and delicious, and I believe gluten free, although some of you probably know more about that than I do.
I modified the recipe to suit our tastes and what I had on hand, and in my opinion it turned out perfect.
Here is what you need:
1 T dried minced onion
1 tsp. jarred minced garlic
2 1/2 cups cooked chopped chicken (could use more)
2 14 1/2 oz. cans chicken broth (if it seems dry, can add more)
1 T chili powder
1/4 tsp. crushed red pepper flakes
1/2 cup quinoa, rinsed
2 large sweet potatoes, peeled and cubed
1 15 oz can black beans, drained and rinsed
2 16 oz. cans red kidney beans, drained and rinsed
1 28 oz can petite diced tomatoes with garlic and olive oil (this is different than the original recipe and added so much flavor)
Salt and pepper to taste
Now the original recipe called for sauteing fresh onion and garlic, and simmering the chicken for an hour…but my style is to throw everything in the crock pot and let it do all the work.
The chicken was so tender, the broth so sweet, and the sweet potatoes perfectly cooked. I felt so healthy eating it too! It would go great with a crusty hunk of bread.
Hope you enjoy it as much as I did!