Watch me cook this recipe LIVE on Facebook HERE

Here’s what you’ll need:

1 Tablespoon Extra Virgin Olive Oil

2 Garlic Cloves, minced

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

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

1 Cup Tomato Sauce

1 Tablespoon Chili Powder

1 teaspoon Oregano

1 Cup Onions, chopped

1 Green Bell Pepper, diced

1 Can Diced Tomatoes with Green Chiles

1 Cup Quinoa, cooked

Fresh Cilantro and Chopped Avocado for garnish

Make it

In an Instant 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.)

In Peace, Love, and Health,

Adita