BLACK BEAN SWEET POTATO AND CHICKEN CHILI
A hearty, delicious chile with earthy black beans, sweet potatoes, corn and tender pieces of chicken swimming in a sea of spicy tomatoes.
Ingredients
- coarse salt and fresh black pepper
- 1 pound boneless chicken breasts or 2 heaping cups rotisserie chicken cut in bite-sized pieces
- olive oil for sauteing
- 1 small onion diced
- 1 small bell pepper cut into small, thin strips
- 3 cloves garlic minced
- 2 cups cubed sweet potatoes
- 2 cans 14 ounces diced tomatoes with the juices
- 1 can black beans rinsed
- 1 cup corn
- 1 tablespoon chile powder
- 1 teaspoon ground cumin
- ½ teaspoon red pepper flakes optional
- for serving:
- shredded sharp cheddar or montery jack cheese
- sour cream
- tortilla chips
Instructions
- Season the chicken with salt and pepper. Add 1 tablespoon oil to a Dutch oven or large soup pot set over medium heat and cook the chicken breasts on each side until cooked through in the center. Remove to a cutting board and cool.
- Add 2 tablespoons oil to the pot over medium heat and cook the onion and pepper (season with salt and pepper) until tender about 5 minutes. Add the garlic and saute until fragrant.
- Add the sweet potatoes, tomatoes, black beans and corn. Season with the chile powder, cumin, red pepper flakes, about 1 teaspoon coarse salt and ¼ teaspoon black pepper.
- Cut the chicken into bite-sized pieces and add to the pot. Bring to a simmer and cook about 35 minutes, stirring every so often and adding more seasoning as needed until sweet potatoes are tender.
- Serve with shredded cheese, sour cream and/or tortilla chips.
Nutrition
Serving: 1grams
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