Sweet Potato Chicken Chili
This sweet potato chicken chili is packed with flavor, tastes amazing and is super satisfying. It's a meal I love to make ahead of time and it freezes great! It's also such a cozy dinner and you can load it up with all the toppings.
Ingredients
- 2 tablespoons olive oil
- 1 sweet onion, diced
- 1 bell pepper, diced
- 4 garlic cloves, minced
- kosher salt and pepper
- 2 (4 ounce) cans diced green chiles
- 2 large sweet potatoes, peeled and chopped
- 2 cups cooked, shredded chicken
- 2 teaspoons smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 28 ounces crushed fire roasted tomatoes
- 2 (14 ounce) cans black beans, drained and rinsed
- 4 to 6 cups chicken stock
- for topping: grated cheddar green onions, chives, sour cream, fritos, tortilla chips, cilantro
Instructions
- Heat the olive oil in a large stock pot over medium heat. Add the onions, peppers and garlic with a big pinch of salt and pepper. Cook, stirring often, until softened, about 5 to 6 minutes.
- Add in the green chiles, potatoes and chicken. Stir to combine. Add in the paprika, chili powder, cumin, onion powder and garlic powder. Stir until it coats everything and cook for 3 to 4 minutes, stirring often.
- Pout in the tomatoes, beans and 4 cups of the stock. Bring the mixture to a boil then reduce it to a simmer. If you need more stock to cover everything, feel free to add it in. But you don’t want to make it too brothy!
- Cover and simmer for 20 minutes, or until the potatoes are tender. Taste and season with additional salt, pepper or spices as desired.
- Serve topped with grated cheese, green onions, tortilla chips or your favorite toppings!
Did you make this recipe?
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