Chicken Chili with Sweet Potatoes: Easy Comfort in a Bowl
Spicy chicken chili with sweet potatoes, corn, and bell pepper, perfect for a comforting meal. A Southwestern twist on chili.
Equipment
- large pot
Ingredients
Cooking Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups cubed sweet potato (½-inch)
- 1 medium green bell pepper, chopped
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 15-ounce can low-sodium cannellini beans, rinsed
- 2 cups low-sodium chicken broth or homemade chicken stock
- 1 cup frozen corn
- 2 cups cubed cooked chicken (½-inch; about 10 ounces)
- ¾ teaspoon salt
- ¼ teaspoon ground pepper
- Sour cream, avocado and/or cilantro for garnish
Instructions
Cooking Instructions
- Heat oil in a large pot over medium-high heat. Add onion, garlic, sweet potato and bell pepper; cook, stirring occasionally, until the vegetables are slightly softened, 5 to 6 minutes.
- Stir in chili powder, cumin and oregano and cook, stirring, until fragrant, 1 minute.
- Add beans and broth (or stock) and bring to a boil. Reduce heat, partially cover and simmer gently for 15 minutes.
- Increase heat to medium-high and stir in corn; cook 1 minute.
- Add chicken and cook until heated through, 1 to 2 minutes more.
- Remove from heat. Stir in salt and pepper. Serve topped with sour cream, avocado and/or cilantro, if desired.
Notes
Serve with your favorite hot sauce, tortilla chips, and a cold beer for a complete meal.
Nutrition
Serving: 1servingsCalories: 324kcalCarbohydrates: 35gProtein: 26gFat: 10gSaturated Fat: 2gCholesterol: 48mgSodium: 570mgPotassium: 793mgFiber: 8gSugar: 5gVitamin C: 24mgCalcium: 86mgIron: 3mg
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