Chicken and Sweet Potato Chili

 Sometimes a great recipe comes out of no where.  One night last week I really wasn’t feeling a lot of motivation to make dinner, so I started poking around the kitchen looking for some inspiration.  I had chicken and I had canned tomatoes….hmmm…..then there were those sweet potatoes that I had just bought.  One thing led to another and I had this amazing chicken and sweet potato chili.

I don’t cook with sweet potatoes a lot and I had never tried them in chili before, but I thought that the sweetness of the sweet potatoes along with the spiciness of the chili would be a great combo.  It was absolutely true.  This chili has nice kick to it and the sweet potatoes add just a hint of sweetness to help balance out the heat.  I didn’t add any beans to this,  but if you want beans in your chili, by all means, add a can or two of black beans or kidney beans and it will be delicious.

Chicken and Sweet Potato Chili

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Yield: 6

Chicken and Sweet Potato Chili

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This chicken and sweet potato chili is healthy comfort food that will feed a crowd.

Prep Time 30 minutes

Cook Time 1 hour

Total Time 1 hour 30 minutes

Ingredients

• 2 tbsp olive oil
• 2 bell peppers, cut into 1 inch chunks
• 1 red onion chopped
• 1 good sized sweet potato peeled and diced
• 4 cloves garlic, minced
• 1 ½ boneless chicken breast, cut into cubes
• 2- 28 oz cans whole tomatoes
• 1- 8 oz can tomato sauce
• 2 tsp salt, divided
• ¼ tsp red pepper flakes
• 1 tsp black pepper, divided
• 1 tsp dried oregano
• 2 bay leaves
• 2 tsp smoked paprika
• 1 tbsp cumin
• 2 tbsp chili powder
• ¼ cup fresh cilantro, finely chopped

Instructions

1. Heat olive oil in a large pot over medium heat
2. Add onion, red pepper, sweet potato and garlic. Season with ½ tsp salt and ¼ tsp black pepper. Saute until onion is tender.
3. Add chicken and continue sauteing until chicken is no longer pink.
4. Sprinkle mixture with red pepper flakes.
5. Add whole tomatoes and tomato sauce, breaking up tomatoes with your spoon.
6. Stir in remaining 1 ½ tsp salt, remaining ½ tsp black pepper, oregano, bay leaves, smoked papricka, cumin and chili powder.
7. Simmer for 1 hour, stirring occasionally and continueing to break up tomatoes.
8. Stir in cilantro right before serving.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 195Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 26mgSodium: 995mgCarbohydrates: 23gFiber: 6gSugar: 11gProtein: 14g

ENJOY!