This Sweet Potato Chicken Chili is a warm hug in a bowl! It’s packed with tender chicken, cozy spices, and creamy sweet potatoes that add a lovely flavor twist.
Seriously, who knew sweet potatoes could be so tasty in chili? I love to top mine with a dollop of sour cream and some crunchy tortilla chips. It’s like a cozy dinner party in every bite!
Key Ingredients & Substitutions
Sweet Potatoes: These add a sweet, creamy texture. If you’re in a pinch, butternut squash is a great substitute. It’s just as sweet and delicious in chili!
Chicken: I use boneless, skinless chicken breasts for convenience. Thighs are juicier and adds more richness. You could also swap for shredded rotisserie chicken if you’re short on time!
Beans: Black beans and kidney beans are excellent choices here. If you have other beans on hand, like pinto or chickpeas, feel free to mix them in. They all work well in chili!
Spices: The chili powder and cumin are key to flavor. If you like it spicy, consider adding more chili powder or some diced jalapeños. For a milder version, skip the smoked paprika.
How Do I Achieve the Perfect Texture in My Chili?
Getting that perfect texture in your chili starts with cooking the onions and garlic just right. Make sure they’re soft and fragrant before adding spices!
- Use a large pot for even cooking and to give the ingredients room to mingle.
- Simmer the sweet potatoes until they’re tender but not mushy. This typically takes about 15-20 minutes.
- If you like a thicker chili, let it simmer uncovered a bit longer to reduce the liquid. For a soupier version, add more broth or water.
Remember to taste and adjust the seasonings as you go. This is key to making sure the flavors blend perfectly!
Sweet Potato Chicken Chili
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts or thighs, cooked and shredded
- 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
- 1 (15-ounce) can black beans or kidney beans, drained and rinsed
- 1 (14.5-ounce) can diced tomatoes
- 1 cup chicken broth
- 2 tablespoons tomato paste
- 1-2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika (optional)
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- Fresh cilantro, chopped (for garnish)
- 1 avocado, sliced (for garnish)
- Sour cream or Greek yogurt (for garnish)
- Lime wedges (for serving)
How Much Time Will You Need?
This recipe will take about 10 minutes to prep and 30 minutes to cook. In total, you can have this delicious chili ready in about 40 minutes. It’s a wonderful dish for a busy weeknight!
Step-by-Step Instructions:
1. Sauté the Onions and Garlic:
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for 3-4 minutes, until it becomes softened and translucent. Then, mix in the minced garlic and cook for an additional 30 seconds until fragrant—smell that deliciousness!
2. Add the Spices:
Now, it’s time to bring in the flavors! Add the chili powder, ground cumin, smoked paprika (if using), dried oregano, salt, and pepper to the pot. Stir everything together to coat the onions and garlic with those wonderful spices.
3. Combine the Ingredients:
Add the diced sweet potatoes, beans, can of diced tomatoes (with their juices), tomato paste, and chicken broth into the pot. Give it a good stir to make sure everything is well combined.
4. Simmer the Chili:
Bring the mixture to a gentle boil. Once boiling, reduce the heat to a simmer and let it cook uncovered for about 15-20 minutes. You want the sweet potatoes to be tender, so occasionally give it a stir.
5. Add the Chicken:
After the sweet potatoes are tender, stir in the shredded cooked chicken. Let it simmer for another 5 minutes to heat through and allow all those flavors to mingle.
6. Taste and Adjust:
Before serving, taste your chili. You can adjust the seasonings—add more salt, pepper, or chili powder if you like a bit more kick!
7. Serve with Garnishes:
Serve the chili hot in bowls, garnished with slices of avocado, a dollop of sour cream or Greek yogurt, and a sprinkle of fresh cilantro. Don’t forget the lime wedges on the side for a zesty squeeze!
Enjoy this cozy, nourishing Sweet Potato Chicken Chili that combines the sweetness of potatoes with smoky, hearty chili flavors!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! Just make sure to thaw it first. The best way to thaw is overnight in the refrigerator or by sealing it in a plastic bag and submerging it in cold water. Once thawed, cook and shred it as directed.
Can I Make This Chili Vegetarian?
Absolutely! For a vegetarian version, simply omit the chicken and use vegetable broth instead of chicken broth. You can add more beans or vegetables like bell peppers, zucchini, or corn to make it heartier.
How Do I Store Leftovers?
Leftover chili can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it on the stove over medium heat, stirring occasionally, or in the microwave until heated through.
Can I Make This Chili Spicier?
If you like more heat, you can increase the chili powder or add diced jalapeños or crushed red pepper flakes while cooking. Taste as you go to ensure it reaches your desired spice level!
