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

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4.5 9 13
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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


  • 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

414 calories: 1-1/3 cups, 12g fat (3g saturated fat), 55mg cholesterol, 1097mg sodium, 46g carbohydrate (8g sugars, 10g fiber), 29g protein .


  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

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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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."

Cherie Hill
Reviewed Nov. 22, 2013

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

Reviewed Feb. 25, 2012

"I just loved this chili , very, very good"

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!"

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!"

Reviewed Jan. 4, 2012

"Prep took me much longer than listed; after that, it all went smoothly and enjoyed the blended flavors."

Reviewed Dec. 18, 2011

"I didn't have any quinoa, so I added a cup of frozen corn instead. That being said, I found this to be on the bland side and thought there was a lot of work for not too much wow. Everyone ate it and liked it, no one loved it. I might try it again, with the quinoa or make this as a leftovers chili from a roast chicken."

Reviewed Dec. 15, 2011

"I thought this recipe was perfect. It has the right blend of flavors. I have shared with friends and family. A great comfort food on a cold night."

Reviewed Nov. 28, 2011

"Love this soup!! It will be one of my regulars."

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