Chicken and Sweet Potato Chili | Hearty & Healthy Recipe

This Chicken and Sweet Potato Chili is a warm, comforting dish packed with lean protein, fiber, and bold spices. The sweet potatoes add a subtle sweetness that balances the smoky chili flavor, while the chicken ensures every bite is satisfying. Perfect for cold nights, this recipe is both wholesome and easy to prepare.

Ingredients

Main Ingredients

• 2 tbsp olive oil
• 1 lb (450 g) chicken breast or thighs, diced
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 medium red bell pepper, diced
• 1 medium green bell pepper, diced
• 2 medium sweet potatoes, peeled and diced
• 1 can (14 oz) diced tomatoes
• 1 can (14 oz) black beans, rinsed and drained
• 1 can (14 oz) kidney beans, rinsed and drained
• 2 cups (500 ml) chicken broth
• 2 tbsp tomato paste
• 1 tbsp chili powder
• 1 tsp smoked paprika
• 1 tsp cumin
• ½ tsp cayenne pepper (optional)
• Salt and pepper to taste

Optional Add-Ins

• ½ cup frozen corn
• ½ tsp cinnamon for a hint of warmth
• 1 tbsp lime juice for added freshness

Preparation Instructions

1. Dice the chicken into bite-sized pieces. Season lightly with salt and pepper.
2. Peel and dice the sweet potatoes into small cubes for even cooking.
3. Rinse and drain the beans.
4. Dice all vegetables and set them aside for easy access during cooking.

Cooking Instructions

1. Sauté the chicken: In a large pot, heat olive oil over medium heat. Add the chicken pieces and cook until browned on all sides. Remove and set aside.
2. Cook the vegetables: In the same pot, add more olive oil if needed. Sauté the onion, garlic, and bell peppers until softened, about 5 minutes.
3. Add spices: Stir in the chili powder, smoked paprika, cumin, and cayenne pepper. Cook for 1 minute to bloom the flavors.
4. Combine ingredients: Return the chicken to the pot. Add the diced tomatoes, tomato paste, beans, sweet potatoes, and chicken broth. Stir well.
5. Simmer: Bring the mixture to a boil, then reduce the heat to low. Cover and let simmer for 25-30 minutes, stirring occasionally, until the sweet potatoes are tender.
6. Adjust seasoning: Taste and adjust salt, pepper, and spices as needed. For a touch of sweetness, add a small pinch of cinnamon.
7. Optional: Stir in frozen corn and lime juice in the last 5 minutes of cooking.

Final Presentation/Serving Suggestions

• Serve the chili hot, garnished with fresh cilantro, diced avocado, and a dollop of Greek yogurt or sour cream.
• Pair with crusty bread, tortilla chips, or a simple green salad.

Nutritional Benefits

• Calories: ~320 per serving
• Protein: 25g
• Fiber: 10g
• Vitamins: High in Vitamin A (sweet potatoes) and Vitamin C (bell peppers).
• Minerals: Contains potassium, iron, and magnesium.

Grocery List

Produce

• Sweet potatoes (2 medium)
• Onion (1 medium)
• Red and green bell peppers (1 each)
• Garlic (3 cloves)
• Optional: Lime, avocado, cilantro

Canned Goods

• Diced tomatoes (1 can, 14 oz)
• Black beans (1 can, 14 oz)
• Kidney beans (1 can, 14 oz)
• Tomato paste (1 small can or 2 tbsp)

Pantry Staples

• Olive oil
• Spices: Chili powder, smoked paprika, cumin, cayenne pepper, cinnamon
• Salt and pepper

Protein

• Chicken breast or thighs (1 lb or 450 g)

Other

• Chicken broth (2 cups or 500 ml)

Cooking Tips and Variations

• Swap chicken for ground turkey or a plant-based protein for a vegetarian option.
• Make it spicier with additional cayenne or fresh jalapeños.
• For a creamy twist, stir in a dollop of cream cheese or coconut milk.