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
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
Reviews
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.
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.
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!
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I just loved this chili , very, very good
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