Chicken Chili with Sweet Potatoes
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.
Servings
5 servings
Prep Time
25 minutes
Total Time
40 minutes
Ingredients
- 2tablespoons extra-virgin olive oil
- 1large onion, chopped
- 3cloves garlic, minced
- 2cups cubed sweet potato (1/2-inch)
- 1medium green bell pepper, chopped
- 2tablespoons chili powder
- 2teaspoons ground cumin
- 1teaspoon dried oregano
- 115-ounce can low-sodium cannellini beans, rinsed
- 2cups low-sodium chicken broth or homemade chicken stock
- 1cup frozen corn
- 2cups cubed cooked chicken (1/2-inch; about 10 ounces)
- 3/4teaspoon salt
- 1/4teaspoon ground pepper
- Sour cream, avocado and/or cilantro for garnish
Instructions
- 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.
- Add beans and broth (or stock) and bring to a boil. Reduce heat, partially cover and simmer gently for 15 minutes.
- 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.
Nutrition Facts
Per serving (recipe makes 5 servings)
| Calories | 324kcal |
|---|---|
| Carbohydrate Total | 35g |
| Total Sugars | 5g |
| Added Sugars | 0g |
| Fiber | 8g |
| Total Fat | 10g |
| Saturated Fat | 2g |
| Mono Saturated Fat | 5g |
| Cholesterol | 48mg |
| Sodium | 570mg |
| Protein | 26g |
| Potassium | 793mg |
| Calcium | 86mg |
| Folate | 29mcg |
| Omega-6 | 1g |
| Vitamin E | 4mg |
| Zinc | 2mg |
| Vitamin B3 | 10mg |
