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Chicken and Sweet Potato Chili: Old Chili is Dead!

Add some warmth to your kitchen by trying out our delicious Chicken and Sweet Potato Chili recipe. It’s a combination of tender ground chicken, sweet potatoes and beans that are simmered to perfection.

This chili is a symphony of flavors that adds a twist to the classic recipe without compromising on the rich taste you crave during chilly evenings. With its high protein content, fiber and variety of vitamins this Chicken and Sweet Potato Chili is more, than a meal. It’s an experience that will leave you feeling satisfied and nourished.

Whether you’re a chili lover or simply looking to spice up your meal prep routine this recipe is designed to impress with its flavor profile and nutritional benefits. Lets dive into cooking and bring this mouthwatering sensation to your table!

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Chicken and Sweet Potato Chili: Old Chili is Dead

Chicken and Sweet Potato Chili Recipe


  •  1 pound ( 450 grams) of boneless skinless chicken breasts or thighs cut into bite sized pieces
  •  2 tablespoons of olive oil
  •  1 large onion finely diced
  •  3 cloves of garlic minced
  •  1 medium sized sweet potato, peeled and diced into half inch cubes
  •  1 bell pepper (any color) diced
  •  1 can (14.5 ounces) of diced tomatoes, with the liquid included
  •  1 can (15 ounces) of black beans drained and rinsed well
  •  2 cups of chicken broth
  •  1 tablespoon of chili powder
  •  1 teaspoon of ground cumin
  •  1 teaspoon of smoked paprika
  • Half a teaspoon (or to taste) of cayenne pepper
  • Salt and pepper to taste

For garnish

  • Fresh cilantro, chopped

For serving

  • Slices of avocado
  • Shredded cheese (optional)
  • Lime wedges

Chicken and Sweet Potato Chili: Old Chili is Dead

Chicken and Sweet Potato Chili Instructions

Begin by sautéing the aromatics. In a pot or Dutch oven set over heat add the olive oil. Once heated up add the onion and garlic to the pot. Cook until the onions turn translucent; this should take around three to four minutes.

Increase the heat to high. Add in your chicken pieces to brown them nicely on all sides. Make sure to season them with salt and pepper as they cook.

Add some potatoes and a mix of spices, like bell pepper, chili powder, cumin, smoked paprika and a pinch of cayenne pepper. Cook this combination for around 2 minutes until the spices release their fragrance.

Next combine the tomatoes along with their juice, black beans and chicken broth. Stir everything together to ensure all the ingredients are well mixed.

Allow the chili to simmer by bringing it to a boil and then reducing the heat to low. Cover it. Let it simmer for 30 minutes until the sweet potatoes become tender and the chili thickens.

Once cooked taste the chili. Adjust its seasoning according to your preference. You can add salt, pepper or even a more cayenne pepper if you prefer more spiciness.

Serve this chili by ladling it into bowls. You can garnish it with cilantro leaves, slices of avocado some shredded cheese if desired and finish with a squeeze of lime juice.

Here are some tips

To save time you can use cooked chicken by adding it in along with tomatoes and beans.

If you find that your chili is too thick, for your liking simply add chicken broth until you reach your desired consistency.

This recipe can easily be adapted for cooking using a cooker.

To make the chicken first brown it. Sauté the ingredients. Then transfer everything to the cooker. Let it cook on low heat for 6 8 hours. After cooking you can store this chili in the refrigerator for, up to 4 days. Freeze it for, up to 3 months. Once ready savor the flavors of Chicken and Sweet Potato Chili—a comforting bowl of goodness that will surely warm you up and leave you feeling satisfied!