Chicken and Sweet Potato Chili
TOTAL TIME: Prep: 35 min. Cook: 1-1/2 hours
YIELD: 10 servings (3-1/2 quarts).
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
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1 medium onion, chopped
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1 whole garlic bulb, cloves separated, peeled and minced
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2 tablespoons olive oil
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1 broiler/fryer chicken (3 to 4 pounds), cut up
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2 cans (14-1/2 ounces each) plus 1-1/2 cups chicken broth, divided
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1 tablespoon chili powder
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3/4 teaspoon salt
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1/4 teaspoon crushed red pepper flakes
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1/4 teaspoon pepper
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1/2 cup quinoa, rinsed
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3 medium sweet potatoes, peeled and cubed
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2 cans (15 ounces each) black beans, rinsed and drained
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2 cans (16 ounces each) kidney beans, rinsed and drained
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1 can (14-1/2 ounces) diced tomatoes, undrained
Directions
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1.
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.
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2.
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.
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3.
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.
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4.
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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