Chicken and Sweet Potato Chili Recipe
- 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
- 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).
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.
Reviews for Chicken and Sweet Potato Chili
"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."
"We REALLY loved this chili. Followed the recipe. It is delicious. Thank you!"
"I just loved this chili , very, very good"
"Fabulous soup! Took to a basketball tourney hospitality room and was gone in no time. Is now one of my favorite soups!"
"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!"
"Prep took me much longer than listed; after that, it all went smoothly and enjoyed the blended flavors."
"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."
"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."
"Love this soup!! It will be one of my regulars."
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.