Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, diced into 1-inch cubes
- 2 medium sweet potatoes, peeled and diced into 1-inch cubes
- 1 can (14.5 oz) diced tomatoes (with juice)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (4 oz) diced green chilies
- 3 cups chicken broth or stock
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- Optional toppings: shredded cheese, sour cream, chopped cilantro, avocado slices, lime wedges
Procedure:
- Preparation: Start by preparing all your ingredients. Dice the onion, garlic, chicken breasts, and sweet potatoes into the sizes mentioned above.
- Sauté Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
- Cook Chicken: Add the diced chicken breasts to the pot, season with salt and pepper, and cook until the chicken is no longer pink on the outside, about 5-7 minutes.
- Add Sweet Potatoes & Spices: Stir in the diced sweet potatoes, chili powder, ground cumin, smoked paprika, salt, and pepper. Mix well to coat the chicken and sweet potatoes with the spices.
- Add Beans & Tomatoes: Pour in the diced tomatoes (with their juice), black beans, kidney beans, and diced green chilies. Stir everything together until well combined.
- Add Broth: Pour the chicken broth or stock into the pot, ensuring that all ingredients are submerged in the liquid. Bring the mixture to a boil.
- Simmer: Once boiling, reduce the heat to low and let the chili simmer uncovered for about 20-25 minutes, or until the sweet potatoes are tender and the flavors have melded together. Stir occasionally to prevent sticking.
- Adjust Seasoning: Taste the chili and adjust the seasoning with more salt, pepper, or spices as desired.
- Serve: Once the sweet potatoes are tender and the chili has thickened to your liking, remove the pot from the heat. Ladle the chicken chili into bowls and garnish with your preferred toppings such as shredded cheese, sour cream, chopped cilantro, avocado slices, or a squeeze of fresh lime juice.
- Enjoy: Serve the Chicken Chili with Sweet Potatoes hot and enjoy with crusty bread, tortilla chips, or on its own!
This hearty and flavorful Chicken Chili with Sweet Potatoes is sure to be a hit and is perfect for a cozy meal during colder months. Adjust the spiciness level according to your preference and enjoy!
