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

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

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.

Editor's Note

Look for quinoa in the cereal, rice or organic food aisle.

Nutrition Facts

1-1/3 cups: 414 calories, 12g fat (3g saturated fat), 55mg cholesterol, 1097mg sodium, 46g carbohydrate (8g sugars, 10g fiber), 29g protein.

Originally published as Chicken and Sweet Potato Chili in Taste of Home December/January 2012

Reviews

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Average Rating:

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!
dlever2225

Feb 25, 2012

I just loved this chili , very, very good
kewpieyes

Jan 6, 2012

Fabulous soup! Took to a basketball tourney hospitality room and was gone in no time. Is now one of my favorite soups!
MLambert0801

Jan 5, 2012

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!
Elma03

Jan 4, 2012

Prep took me much longer than listed; after that, it all went smoothly and enjoyed the blended flavors.
aug2295

Dec 18, 2011

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.
pualford

Dec 15, 2011

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.
frananncota

Nov 28, 2011

Love this soup!! It will be one of my regulars.