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Chicken Chili with Sweet Potatoes

Tons of spice, corn and bell pepper gives this one-pot chicken chili Southwestern flair. Serve with your favorite hot sauce, tortilla chips and a cold glass of milk.

  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 cups cubed sweet potato (1/2-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
  • 1 cup frozen corn
  • 2 cups cubed cooked chicken (1/2-inch; about 10 ounces)
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 1 cup cheese for top
  • 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 stock (or broth) and bring to a boil. Reduce heat, partially cover and simmer gently for 10 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.

Served 5: about 1 1/2 cups each.

 

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