Chicken and Sweet Potato Chili Recipe
Chicken and Sweet Potato Chili Recipe photo by Taste of Home

Chicken and Sweet Potato Chili Recipe

Publisher Photo
I enjoy this comforting chili on its own but it's wonderful spooned over a bed of steamed rice or an extra helping of protein-packed quinoa. —Brynn Rader, Olympia, Washington
TOTAL TIME: Prep: 35 min. Cook: 1-1/2 hours
MAKES:10 servings
TOTAL TIME: Prep: 35 min. Cook: 1-1/2 hours
MAKES: 10 servings

Ingredients

  • 1 medium onion, chopped
  • 1 whole garlic bulb, cloves separated, peeled and minced
  • 2 tablespoons olive oil
  • 1 broiler/fryer chicken (3 to 4 pounds), cut up
  • 2 cans (14-1/2 ounces each) plus 1-1/2 cups chicken broth, divided
  • 1 tablespoon chili powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon pepper
  • 1/2 cup quinoa, rinsed
  • 3 medium sweet potatoes, peeled and cubed
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 2 cans (16 ounces each) kidney beans, rinsed and drained
  • 1 can (14-1/2 ounces) diced tomatoes, undrained

Nutritional Facts

1-1/3 cups equals 414 calories, 12 g fat (3 g saturated fat), 55 mg cholesterol, 1,097 mg sodium, 46 g carbohydrate, 10 g fiber, 29 g protein.

Directions

  1. In a Dutch oven, saute onion and garlic in oil until tender. Add the chicken, 2 cans broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until chicken is tender.
  2. Meanwhile, in a small saucepan, bring remaining broth to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork. Set aside.
  3. Remove chicken; cool slightly. Strain broth, reserving vegetables; skim fat from broth. Return vegetables and broth to the Dutch oven; add the sweet potatoes, beans, tomatoes and cooked quinoa. Bring to a boil. Reduce heat; simmer for 15-20 minutes or until sweet potatoes are tender.
  4. Meanwhile, remove chicken from bones; cut into bite-size pieces. Discard bones. Stir chicken into chili; heat through. Yield: 10 servings (3-1/2 quarts).
Editor's Note: Look for quinoa in the cereal, rice or organic food aisle.
Originally published as Chicken and Sweet Potato Chili in Taste of Home December/January 2012, p95

Nutritional Facts

1-1/3 cups equals 414 calories, 12 g fat (3 g saturated fat), 55 mg cholesterol, 1,097 mg sodium, 46 g carbohydrate, 10 g fiber, 29 g protein.

This recipe pairs well with a full-bodied white wine.

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Reviews for Chicken and Sweet Potato Chili

AVERAGE RATING
   (13)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (1)
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MY REVIEW
Reviewed Feb. 28, 2014

We were excited to make this receipe, but it was very bland. After tasting it, we added seasonings, but still bland. We threw out the leftovers.

MY REVIEW
Reviewed Nov. 22, 2013

We REALLY loved this chili. Followed the recipe. It is delicious. Thank you!

MY REVIEW
Reviewed Feb. 25, 2012

I just loved this chili , very, very good

MY REVIEW
Reviewed Jan. 6, 2012

Fabulous soup! Took to a basketball tourney hospitality room and was gone in no time. Is now one of my favorite soups!

MY REVIEW
Reviewed Jan. 5, 2012

Great recipe! I did add more chili powder, some cumin and cayenne more for personal taste than anything. Next time I'm going to try to cut down on prep time by using boneless skinless chicken pre-cut - the broth straining, de-boning, etc. took way too much time out of my day. Definitely would recommend this!

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