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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.
Editor's Note
Look for quinoa in the cereal, rice or organic food aisle.
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!

  • 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.