Tex-Mex Style Quick White Chicken Chili

Tex-Mex style White Chicken Chili 

Adapted from CookTJ

I found this recipe when I was snooping around the good 'ole web via my iPhone, for gluten free meal ideas while in the TJ's parking lot. Because these days, that's how I roll.  Quickly trying to find meal ideas before I run into the store with a baby in tow while the big kids are at preschool for a couple hours.  I'm SO happy I ran across it.  It's quick. SUPER easy, and easily adapts to whoever you're making it for. It's also a one-pot, dump-and-cook kind of dish.  Perfect for this busy mama who tries to put dinner on the table while kids fight over toys and a baby crawls up my leg. :)  I chose to go a little more spicy route, but it's still not that spicy.  The little bit of kick is on the back end while the front notes are a mix of savory and sweet. I do think it's missing something though -- I just can't place my finger on it.  Don't get me wrong, it's a good dish, but I feel like the flavors could somehow be taken to a deeper level.  I just don't know how to take it there. :) 

Anways --  I think this would be a GREAT dish for a "helping hand" meal of some kind -- comfort food, but still lighter than a heavy pasta meal.  Makes enough...but not TOO much.  And a bit different than the normal casserole or tomato-type chili.    I served it with cilantro, sour cream, avocado, and chips and salsa.

Here's the description via CookTJ :

White chili is a delicious alternative to traditional tomato-based
versions.  This sweet and spicy white chili gets its flavor and kick
from Trader Joe's well-known and loved Corn and Chile Tomato-less
Salsa.  To thicken this chili, I added quinoa, which is a great way to
add body to any soup, chili, or stew.  The quinoa will absorb most of
the liquid and soften, becoming a flavorful component that binds it all
together.  Quinoa is also a healthy addition to any dish since it's
packed with protein and high in magnesium, calcium, and iron. 

Ingredients:

• 4 cups of cooked and shredded chicken  (or 1 1-lb container of Trader Joe's Just Chicken cut into bite size chunks)
• 4 cups (1 box) TJ's Organic chicken broth
• 1/2 cup quinoa 
• 1 15-oz can White Kidney Beans (Cannellini Beans), drained and rinsed
• 1 15-oz can Pinto Beans, drained and rinsed
• 1 13.75-oz jar Trader Joe's Corn and Chile Salsa 
• 1 (or 2 if you want a little more kick) Southwestern Caliente Chicken Sausage from Sprouts -- taken out of the casing (this is just chicken sausage with a southwestern kick to it.  You could use any kind of spicy or tex-mex style sausage. 
• TJ's South African Smoke seasoning grinder -- a good several grinds. **This is a GREAT grinder to have on hand, but if you don't want to buy it, all it has in it are paprika flakes, sea salt, garlic and basil
• Optional: Garnish of your liking - cheese, avocado, sour cream, salsa, chips, cilantro...

Directions:

•  I poured the entire box of broth into a dutch oven, added the 1/2 cup of quinoa and brought it to a boil.  
• While that's coming to a boil, rinse and drain the beans and take the sausage out of the casing. 
• Once at a boil, add the remaining ingredients (just dump it all in and give it a could stir.  Give the Smoke seasoning some good grinds)  and return to a boil. Lower heat and simmer for 20-25 minutes or until most of the liquid is absorbed.**Note - it WILL continue to absorb the liquid.  So just pull it whenever you feel like it's ready! 
• Taste and season again to your liking!
• IF you'd like, after the liquid has mostly been absorbed, turn the heat off and stir in chopped cilantro.  Or just serve the cilantro on the side.  OR a little of both! :) You could also stir in some lime juice for a little bit more of that tex-mex flavor!

Eat, enjoy, pack up leftovers and eat again later. :)