Chicken chilli on quinoa
This time, we cook with Robert, John’s personal trainer. Robert has a very healthy lifestyle and for him, a nutritious and balanced diet is as important as exercising regularly. Robert is cooking a nice Organic chicken chilli in a very healthy way. He uses Organic ground chicken, fresh red beans and serve his Chilli on a bed of Quinoa, with a dash of olive oil. He also adds a special ingredient; sunflower sprout that he add 10 minutes before the end of cooking. We really enjoyed the time spend cooking with Robert, hope you will enjoy this recipe like we did.
|Prep time: 15 minutes|
|Cooking time: 1h|
|Servings or yield: For 4 people|
|Difficulty level: Easy|
|2 pounds of organic ground chicken|
|1 medium sweet potato|
|2 cups of quinoa|
|220g of white mushrooms|
|1 teaspoon of turmeric|
|1 teaspoon of Cayenne pepper|
|175g fresh red beans or canned|
|2 (560g) canned or jared whole tomatoes|
|1-1/2 cups of poultry broth, or water about|
|50g sunflower sprout|
|1 tablespoon of coconut oil|
|Salt and pepper to taste|
Peel potato and cut in small cubes. Slice mushrooms and mince leek.
In a big deep pan, heat 1 tablespoon of coconut oil over medium heat. Add ground organic chicken and cook 5 to 7 minutes.
Add tomatoes and the water or the broth. Break tomatoes with a fork. Add cayenne and turmeric. Add red beans, potato, leek and mushrooms mix well, cover and leave it on medium-low for about 50 minutes.
Meanwhilee, add 3 cups of water to a pan with the quinoa, bring to boil. Cover and leave it on medium-low for 15 to 20 minutes, or depending on the packaging.
After 50 minutes, add sunflower sprouts to your chilli and cook for another 10 minutes.
Serve chilli on a bed of quinoa and enjoy!