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Sweet Potato Chicken Chili

Sweet Potato Chicken Chili for Cozy Nights In

A hearty Sweet Potato Chicken Chili perfect for chilly evenings, combining tender chicken, vibrant sweet potatoes, and a kick of spices.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Chili Base
  • 2 tablespoons olive oil or avocado oil
  • 1 pound boneless, skinless chicken breasts or chickpeas/tofu for vegetarian option
  • 1 medium onion or shallots for milder flavor
  • 2 cloves garlic (minced) or garlic powder
  • 2 medium sweet potatoes or butternut squash
  • 4 cups chicken broth or vegetable broth for vegan option
Beans and Spices
  • 1 can diced tomatoes or fresh tomatoes if in season
  • 1 can black beans or pinto beans/lentils
  • 1 can kidney beans or other bean varieties
  • 2 tablespoons chili powder or cayenne pepper for extra heat
  • 1 teaspoon ground cumin omit if desired
  • 1 teaspoon smoked paprika or regular paprika
  • to taste salt
  • to taste black pepper
Added Flavor
  • 1 cup corn kernels fresh, frozen, or canned
  • 1 tablespoon lime juice or lemon juice
  • to taste fresh cilantro for garnish
  • optional avocado slices or sour cream

Equipment

  • Large pot

Method
 

Cooking Steps
  1. Heat the olive oil in a large pot over medium-high heat. Add the chicken and cook for 5–7 minutes until browned, then set aside.
  2. Add the onion and garlic to the pot, sauté for 3–4 minutes until the onion is translucent.
  3. Introduce the diced sweet potatoes, sauté for 2–3 minutes to soften slightly.
  4. Pour in the chicken broth, add diced tomatoes, black beans, and kidney beans. Stir to combine.
  5. Sprinkle in chili powder, ground cumin, smoked paprika, salt, and pepper. Stir thoroughly.
  6. Bring to a boil, then simmer on low for 25–30 minutes until sweet potatoes are fork-tender.
  7. Return the chicken and add corn kernels. Heat through for an additional 5 minutes.
  8. Stir in lime juice, taste and adjust seasoning if necessary.
  9. Serve hot, garnished with fresh cilantro and avocado slices.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 40gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 75mgSodium: 800mgPotassium: 800mgFiber: 10gSugar: 6gVitamin A: 15000IUVitamin C: 20mgCalcium: 60mgIron: 4mg

Notes

For optimal flavor, let leftovers sit overnight in the fridge. This chili can be customized with different beans or vegetables as preferred.

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