Chicken Chili with Sweet Potatoes
ACTIVE: 25 minutes TOTAL: 40 minutes
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.
2 tablespoons extra-virgin olive oil
1 large onion, chopped
3 cloves garlic, minced
2 cups cubed sweet potato (½-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 (½-inch; about 10 ounces)
¾ teaspoon salt
¼ teaspoon ground pepper
Sour cream, avocado and/or cilantro for garnish
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.
2. Add beans and broth (or stock) and bring to a boil. Reduce heat, partially cover and simmer
gently for 15 minutes.
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.
Calories 324, Fat 10g (sat 2g), Cholesterol 48mg, Fiber 8g, Total sugars 5g (added 0g),
Protein 26g, Sodium 570mg, Potassium 793mg, Folate 29mcg, Calcium 86mg.