Chicken and Sweet Potato Chili

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 pound chicken breast, cut into bite-sized pieces
• 2 medium sweet potatoes, peeled and diced
• 1 can (15 ounces) kidney beans, drained and rinsed
• 1 can (15 ounces) diced tomatoes
• 2 cups chicken broth
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro, for garnish

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. 2 Add garlic and bell pepper, cooking for another 2 minutes.
3. 3 Stir in chicken, cooking until browned, about 5 minutes.
4. 4 Add sweet potatoes, kidney beans, diced tomatoes, and chicken broth. Season with chili powder, cumin, smoked paprika, salt, and pepper.
5. 5 Bring to a boil, then reduce heat and simmer for 30 minutes, or until sweet potatoes are tender.
6. 6 Taste and adjust seasoning if necessary. Serve hot, garnished with cilantro.

Equipment

• Large pot

Variations

• Add a dash of cayenne for a spicy kick.
• Stir in a handful of dark leafy greens for extra nutrients.

Substitutions

• Substitute chicken with turkey for a leaner option.
• Use canned pumpkin in place of sweet potatoes for a creamy twist.

Pairings

• Cornbread
• Cheddar cheese

Nutrition

Tips

• For extra flavor, add a splash of lime juice before serving.
• Feel free to use ground chicken if you prefer.

Storage

Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Serve with a side of cornbread.
• Pair with a crisp green salad.

FAQ