Sweet Potato Chicken Chili Recipe
This one pot sweet potato chili is filled with ground chicken, kidney and black beans, bell pepper, and flavorful spices for a hearty, nourishing fall meal!
Servings: 8
Calories: 288kcal
Equipment
- Dutch Oven or Large Pot
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion diced
- 1 red bell pepper diced
- 3 cloves garlic minced
- 1 pound ground chicken *
- 2 tablespoons tomato paste
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon smoked paprika
- ¼ teaspoon ground cayenne pepper optional**
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 medium sweet potato peeled and cut into ½-inch cubes***
- 15 ounces kidney beans 1 can; drained and rinsed
- 15 ounces canned black beans 1 can; drained and rinsed
- 14.5 ounces crushed tomatoes 1 can
- 2 cups low-sodium chicken broth
Instructions
- Heat the olive oil in a large Dutch oven over medium heat.2 tablespoons olive oil
- Add the onion and red bell pepper and cook for 8 to 10 minutes, stirring occasionally, until softened and lightly browned. Stir in the garlic and cook for 30 seconds, until fragrant.1 medium yellow onion, 1 red bell pepper, 3 cloves garlic
- Add the ground chicken and cook for 5 to 6 minutes, breaking it into small crumbles, until no longer pink.1 pound ground chicken
- Stir in the tomato paste, chili powder, cumin, oregano, smoked paprika, cayenne pepper, salt, and black pepper. Cook for 1 minute, stirring constantly, until fragrant.2 tablespoons tomato paste, 2 teaspoons chili powder, 2 teaspoons ground cumin, 1 teaspoon dried oregano, ½ teaspoon smoked paprika, ¼ teaspoon ground cayenne pepper, 1 teaspoon kosher salt, ½ teaspoon ground black pepper
- Add the sweet potato and stir to coat.1 medium sweet potato
- Add the kidney beans and black beans and stir to combine.15 ounces kidney beans, 15 ounces canned black beans
- Pour in the crushed tomatoes and chicken broth, then stir until combined.14.5 ounces crushed tomatoes, 2 cups low-sodium chicken broth
- Bring the chili to a boil, then reduce the heat to medium-low. Cover and simmer for 25 to 30 minutes, stirring occasionally, until the sweet potato is tender.
- Uncover and simmer for another 5 to 10 minutes, or until the chili has thickened.
- Taste and adjust the seasoning as needed. Let the chili rest for 5 to 10 minutes before serving to allow it to thicken further. Serve hot with your favorite toppings.
If desired, lightly mash some of the sweet potatoes directly in the pot to naturally thicken the chili.
Notes
*Ground chicken can be swapped for ground turkey or beef; or omit the meat for a vegetarian chili.
**Cayenne pepper adds subtle heat. Skip it for a mild chili.
***Peel and cut the sweet potato into bite-sized cubes so they cook evenly, and are easy to eat. Butternut squash can be used instead.
Becky's Top Tips:
- A Dutch Oven works great for chili, because it distributes heat evenly for a gentle simmer. Another large soup or stock pot can be used instead.
- Cooking the tomato paste and spices together for one minute wakes up the dried spices and allows the tomato paste to caramelize slightly, creating a richer, more developed flavor.
- Letting the chili rest for several minutes after cooking allows the starches to settle and the flavors to fully come together, resulting in an even thicker, richer bowl.
- Don't forget the toppings for serving! Shredded cheese, sour cream, green onions, and crushed tortilla chips make great toppings.
Nutrition
Calories: 288kcal | Carbohydrates: 35g | Protein: 20g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 49mg | Sodium: 365mg | Potassium: 1044mg | Fiber: 11g | Sugar: 5g | Vitamin A: 4895IU | Vitamin C: 29mg | Calcium: 82mg | Iron: 5mg