Sweet Potato Chicken Chili is a warm and hearty dish that combines tender chicken, sweet potatoes, and flavorful spices. It’s like a cozy hug in a bowl!
This chili is naturally sweet, spicy, and filling, perfect for chilly evenings. I love making a big pot and enjoying the leftovers for lunch—the flavors get even better!
Key Ingredients & Substitutions
Sweet Potatoes: They add a natural sweetness and great texture. If you’re out of sweet potatoes, butternut squash makes a nice substitute. It has a similar sweetness and will cook down nicely in the chili.
Chicken: I prefer chicken thighs for their juiciness and flavor, but boneless breasts work just as well. If you want a vegetarian option, consider substituting with chickpeas or lentils to keep it hearty.
Beans: Black beans give this dish a creamy texture. If you don’t have black beans, try kidney or pinto beans for a different yet delicious twist!
Spices: Chili powder and cumin are key for flavor. You can also add cayenne pepper for extra heat or smoked paprika for a smokier taste. If you’re sensitive to spice, just skip the jalapeño!
How Do I Ensure My Chili is Perfectly Balanced?
Finding the right balance of flavors in chili can be challenging. Here’s what to do:
- Start by sautéing your onions and garlic until fragrant; this builds a great base.
- After adding spices, let them cook for a minute before adding other ingredients. This enhances their flavors.
- Simmer the chili long enough for the sweet potatoes to tenderize, about 25-30 minutes. This allows the flavors to meld together beautifully.
- At the end, taste the chili and adjust seasoning with salt, pepper, or lime juice for brightness. A little squeeze of lime can elevate the dish.
With these tips and a little experimentation, you’ll have a delicious Sweet Potato Chicken Chili every time!
How to Make Sweet Potato Chicken Chili
Ingredients You’ll Need:
Main Ingredients:
- 1 lb boneless, skinless chicken breasts or thighs, cooked and shredded
- 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 jalapeño, seeded and diced (optional for heat)
- 1 bell pepper, diced (optional)
- 1 can (14.5 oz) diced tomatoes, with juices
- 1 can (15 oz) black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 4 cups chicken broth
Spices:
- 2 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- Salt and pepper to taste
For Serving:
- Fresh cilantro, chopped (for garnish)
- Sour cream or Greek yogurt (for serving)
- Lime wedges (for serving)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 30 minutes to cook, making it a total of 45 minutes from start to finish. Perfect for a quick weekday dinner or cozy weekend meal!
Step-by-Step Instructions:
1. Sauté the Base Ingredients:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion, minced garlic, and jalapeño (if using). Sauté everything for about 3-4 minutes until the onion is tender and fragrant. This helps develop a great flavor base for your chili!
2. Add the Sweet Potatoes and Peppers:
Add the diced sweet potatoes and bell pepper to the pot. Stir everything together, so the sweet potatoes are coated in the oil and spices. Allow them to cook for about 5 minutes, stirring occasionally.
3. Toast the Spices:
Now, it’s time to add the flavor! Stir in the chili powder, cumin, smoked paprika, salt, and pepper. Cook this mixture for 1 minute to really bring out the spices’ flavors.
4. Combine Remaining Ingredients:
Add the diced tomatoes (with their juices), black beans, corn, chicken broth, and shredded chicken to the pot. Stir everything until well combined. This is where your chili comes together!
5. Simmer the Chili:
Bring the chili to a boil, then reduce the heat to low and let it simmer for about 25-30 minutes. You want the sweet potatoes to become tender and soak up all the delicious flavors of the chili.
6. Final Touches:
Once the sweet potatoes are tender, taste the chili and adjust any seasonings if needed. If it seems too thick, add a splash of chicken broth or water to achieve your desired consistency.
7. Serve and Enjoy:
Serving time! Ladle the hot chili into bowls and top each serving with a dollop of sour cream or Greek yogurt, chopped fresh cilantro, and a squeeze of lime juice for an extra zing!
Enjoy your comforting and nutritious Sweet Potato Chicken Chili!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken, but make sure to thaw it completely before cooking. The best method is to thaw it in the refrigerator overnight. If you’re in a hurry, you can use the microwave, but be careful not to cook it unevenly.
Can I Make This Chili Vegetarian?
Absolutely! To make it vegetarian, simply omit the chicken and substitute it with additional beans (like chickpeas or kidney beans) or lentils for added protein. You might also want to boost the vegetable content with zucchini or mushrooms for extra texture.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze the chili for up to 3 months. Just make sure to cool it completely before transferring it to a freezer-safe container. When you’re ready to eat, thaw it overnight in the fridge and reheat on the stove.
Can I Adjust the Spiciness?
Yes! If you prefer a milder chili, skip the jalapeño or use half of it. Conversely, if you like it spicy, add some crushed red pepper flakes or an extra jalapeño. You can always serve it with hot sauce on the side for those who want more heat!