Chicken Cornmeal Chili with Quinoa Pasta

Gluten-Free Chicken Cornmeal Chili with Quinoa Pasta

Yields 8-10 servings
Note: Halve the recipe for 4-6 servings

Preparation time: 15 minutes
Cooking time: 60 minutes (Please see note about slow cooker)


1.5 pounds of skinless, boneless chicken breast
1 large onion
1-15 oz can of stewed tomatoes
1-15 oz can of diced tomatoes
1 large green bell pepper
2-14.5 oz cans of kidney beans, drained and rinsed
2-14.5 oz cans of pinto beans, drained and rinsed
1 cup of kernel corn
1/4 cup cornmeal
2 cups of organic chicken broth (Pacific foods is recommended)
1/4 cup canola or olive oil
1 1/2 tsp of dried oregano
1 cup of chopped cilantro
1/4 tsp cocoa (unsweetened)
1/2 tsp paprika
1 tsp cumin
1 tsp of salt or to taste
1 fresh jalapeno, chopped and seeded (eliminate for milder dish)
2 packages of Quinoa spaghetti pasta
1 bag of shredded mexican cheese
Sour cream (optional)

Wash the chicken under cool water and dice the chicken into small chunks. Place oil in a 7 1/4 quart dutch oven or a similar pot that is large enough. If you are halving a recipe, use a 5 1/2 quart dutch oven. Once oil is hot enough, add onion, green pepper, oregano, 1/2 cup of the cilantro, and chicken. Cook the chicken on both sides over medium heat while mixing onions, peppers, and chicken until the onions turn opaque. Add the cans of stewed tomatoes, diced tomatoes, beans, corn, 1 cup of chicken broth, cocoa, paprika, cumin, jalapeno, and salt and cook on medium-high until chili comes to a boil, then reduce heat to medium. Stir frequently.
Whisk the cornmeal in the remaining 1 cup of broth in a separate bowl. Please note that If the cornmeal is added directly in the chili, it will form clumps. Once the cornmeal/broth mixture is free of lumps, add it to the chili and cook for 30-40 minutes on medium heat. After the cornmeal has been added, stir every 5-10 minutes so that the cornmeal does not burn bottom of pot. While the chili is cooking, cook the Quinoa pasta according to the directions on the package. Once the chili has thickened and the color is a deeper red, the chili is ready to serve. Serve with the remaining fresh cilantro and sour cream over the quinoa pasta. Habanero sauce adds a great flavor and a kick!

NOTE: This recipe can also be done in a 8.5 quart slow cooker. Follow the directions above, but add cornmeal with the 2 cups of broth at the beginning along with all the other ingredients. Stir the chili thoroughly and then make sure to place the crockpot on low and cook for 8-10 hours.


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