Chicken Chili With Sweet Potatoes
Chicken chili with sweet potatoes is hearty, full of flavor, and easy to make in 30 minutes—perfect for meal prep and freezer-friendly for busy nights.
Servings: 4 servings
Calories: 282kcal
Ingredients
- 1 sweet potato large, peeled and cubed
- 1/2 yellow onion medium size
- 1 Tbsp minced garlic
- 1 Tbsp olive oil
- 1 lb. ground chicken
- 1 Tbsp sugar
- 1 Tbsp chili powder
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 Tbsp tomato paste
- 1 15 oz can kidney beans drained and rinsed
- 1 15 oz can pinto beans drained and rinsed
- 1 15 oz can diced tomatoes
- 1 15 oz can tomato sauce
- 1 cup chicken broth
Instructions
- Peel the potato and cut into small cubes, dice the onion and mince the garlic.
- Put the olive oil in a large pot or Dutch oven over low - medium heat and cook the chicken until no longer pink.
- Add the sweet potato and onion. Cook for 3-4 minutes.
- Next add the garlic, sugar, seasonings and tomato paste. Cook for an additional minute.
- Add both cans of beans (drained and rinsed), diced tomatoes, tomato sauce and broth.
- Cover and simmer for 15 minutes or until sweet potatoes are fork tender.
- Serve and garnish with your favorite chili toppings.
Notes
How to Store:
- Refrigerator: Store leftover chili in an airtight container in the refrigerator for up to 4 days.
- Freezer: This chicken chili recipe with sweet potatoes also freezes well—portion into freezer-safe containers for up to 3 months and thaw in the fridge before reheating.
Nutrition
Serving: 1serving | Calories: 282kcal | Carbohydrates: 20g | Protein: 22g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 99mg | Sodium: 708mg | Potassium: 959mg | Fiber: 3g | Sugar: 7g | Vitamin A: 8738IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 2mg
