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Chicken and Sweet Potato Chili Recipe

Chicken and Sweet Potato Chili Recipe

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 YIELD: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

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.

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.

Wine Pairings

Full-Bodied White Wine

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