Crockpot Chicken and Quinoa Chili

We've had our first few glimpses of spring here-a few days that were sunny and on the warm side.  Unfortunately, the warmer weather isn't here to stay yet and we're about to have some colder days ahead.  One thing I don't mind about holding on to the cooler weather is that it gives me the chance to make some more chilis-which have quickly become among my favorite meals.

This was one of those recipes that I could not wait to share.  This chili is quite filling but something you actually feel good about eating because it's healthy.  It is a really simple crockpot meal-one of those where you just throw everything in and let the crockpot do all the work! The recipe makes quite a bit, so Matt and I were happily enjoying the leftovers for a few days.  This chili would also freeze well to keep on hand for those nights you don't feel like cooking.

 Crockpot Chicken and Quinoa Chili

1 cup quinoa, rinsed
1 14.5 ounce can crushed fire-roasted tomatoes, with juices
1 28 ounce can diced tomatoes, with juices
1 4 ounce can tomato paste
2 16 ounce cans black beans, rinsed and drained
1 cup frozen corn
1 cup reduced sodium chicken stock
4 boneless skinless chicken thighs
1-2 chipotle peppers in adobo sauce, diced
2 teaspoons minced onion
1 teaspoon garlic powder
1 teaspoon cumin
1/2 teaspoon crushed red pepper flakes
1 teaspoon chili powder
1 teaspoon oregano
Salt and pepper to taste
Sour cream (or Greek yogurt), shredded cheese, fresh chopped cilantro, hot sauce,biscuits - for serving

Add all of the ingredients in a Crockpot. Cook on low for 8 hours. If the chili seems too dry, add more chicken stock or water. Remove chicken, shred it with forks, then return to chili. Reduce heat to warm until ready serve. Serve with sour cream (or greek yogurt), cheese, cilantro, hot sauce, and/or biscuits or any other desired toppings.

Adapted from Sunny Side Up in San Diego and Sweet Treats & More