Chicken Chili with Sweet Potatoes

Chicken Chili with Sweet Potatoes

Tons of spice, corn and bell pepper give this healthy one-pot chicken chili recipe Southwestern flair. Serve with your favorite hot sauce and tortilla chips.

5

Servings

40 mins

Total cook time

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Main Ingredients

  • 2 tablespoons extra-virgin olive oil,
  • 1 large onion, , chopped
  • 3 cloves garlic, , minced
  • 2 cups cubed sweet potato (1/2-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 (1/2-inch; about 10 ounces),
  • ¾ teaspoon salt,
  • ¼ teaspoon ground pepper,
  • Sour cream, avocado and/or cilantro for garnish,

Cooking Instructions

Step 1

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.

Step 2

Add beans and broth (or stock) and bring to a boil. Reduce heat, partially cover and simmer gently for 15 minutes.

Step 3

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.

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.

Recipe