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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
  • Total Time
    Prep: 35 min. Cook: 1-1/2 hours
  • Makes
    10 servings (3-1/2 quarts)

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

  • 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.
  • 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.
Nutrition Facts
1-1/3 cups: 462 calories, 14g fat (3g saturated fat), 65mg cholesterol, 1135mg sodium, 51g carbohydrate (10g sugars, 11g fiber), 33g protein.

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Reviews

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Average Rating:
  • Carolyn
    Feb 16, 2020

    Wish I would have read the reviews before I made this, but I made it from the recipe in the taste of home magazine. I seriously do not think they test these. Agree with other reviews...bland. not enough broth after initially simmering the chicken. Adding broth of course diluted the flavor. If you add 3 average sweet potatoes (I added only 2 ) plus 4 cans of beans (I added a total of 3) of course it's going to be a bit starchy after you simmer it for 20 mins to cook the sweet potatoes...I followed the instructions exactly, except not adding quite as much sweet potatoes or beans - which would have resulted in an even worse outcome- what a complete waste of money and time. Threw away the ample leftovers.

  • greatwithoutgluten
    Sep 12, 2016

    I did not have the quinoa. I made the recipe and found it to be okay. I ended up adding cumin, lime juice and cilantro. With the flavors I added it was very delicious. I would make again with the additions.

  • Grace1018
    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
    Nov 22, 2013

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

  • robisonh
    Nov 20, 2012

    No comment left

  • lasesser
    Nov 19, 2012

    No comment left

  • RS17945
    Sep 8, 2012

    No comment left

  • justkiddin99
    Mar 4, 2012

    No comment left

  • dlever2225
    Feb 25, 2012

    I just loved this chili , very, very good

  • atvgranny
    Feb 8, 2012

    No comment left