Chicken and Sweet Potato Chili

Name: Chicken and Sweet Potato Chili
Prep time: 35 min
Cook time: 1 h 30 min
Total time: 2 h 5 min
Yield: 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

10 reviews

Test Kitchen Approved

Total Time

Prep: 35 min. Cook: 1-1/2 hours

Makes

10 servings (3-1/2 quarts)

Updated: Feb. 15, 2022

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

Chicken and Sweet Potato Chili Recipe photo by Taste of Home

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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.

Chicken and Sweet Potato Chili

Ingredients

Directions

Nutrition Facts

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