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Chicken and Sweet Potato Chili

 Chicken and Sweet Potato Chili
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
10 ServingsPrep: 35 min. Cook: 1-1/2 hours


  • 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


  • 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.
  • 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.

2 of 2

Chicken and Sweet Potato Chili (continued)

Directions (continued)

  • 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.
  • 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).
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: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.