This Sweet Potato Chicken Chili is a warm, tasty dish loaded with goodness. The sweet potatoes add a nice touch of sweetness while the chicken makes it hearty and filling!
Getting cozy with a bowl of this chili is the best! I love how it warms me up on a chilly day. Plus, it’s easy to make, and one pot means less cleanup. Who doesn’t love that?
Key Ingredients & Substitutions
Sweet Potatoes: These are the star of the dish! They add sweetness and creaminess. If you’re out of sweet potatoes, try butternut squash or regular potatoes instead—though they will change the flavor slightly.
Chicken: I prefer chicken thighs for their tenderness and flavor, but breast works too. For a vegetarian option, swap in chickpeas or lentils for protein.
Black Beans: They’re optional, but they boost the fiber and protein in the chili. If you’re avoiding beans, you can try adding more veggies or a different protein like ground turkey.
Spices: Cumin and chili powder are key for a rich flavor. If you like a little heat, add cayenne pepper or a chopped jalapeño! Adjust according to your taste.
How Do I Ensure Perfectly Cooked Sweet Potatoes in Chili?
To get sweet potatoes just right in this chili, cut them into uniform 1/2-inch cubes. This helps them cook evenly and not turn mushy. You want them tender but with a bit of bite.
- Start cooking your chili base before adding the sweet potatoes, as they take a little longer to become tender.
- Give the chili enough simmer time! 25-30 minutes should soften them nicely without losing their shape.
Sweet Potato Chicken Chili
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
- 1 red bell pepper, diced
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can black beans, drained and rinsed (optional)
- 1 cup low-sodium chicken broth
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cinnamon (optional, adds warmth)
- Salt and freshly ground black pepper, to taste
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Sour cream or Greek yogurt (for garnish)
How Much Time Will You Need?
This hearty chili recipe will take about 10 minutes of prep time and around 30 minutes of cooking, totaling about 40 minutes from start to finish. Perfect for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Begin by heating the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 4-5 minutes until it becomes soft and translucent. This step builds the flavor base for your chili.
2. Add Garlic and Chicken:
Next, stir in the minced garlic and cook for another minute until it’s fragrant. Then, add the chicken pieces to the pot and cook, stirring occasionally, until the chicken is no longer pink, which should take about 5-6 minutes.
3. Incorporate the Veggies:
Stir in the diced sweet potatoes and red bell pepper, cooking for an additional 3-4 minutes. This will start to soften the veggies and make the chili even more delicious.
4. Prepare the Chili Base:
Now, add the diced tomatoes (with their juices), black beans (if you’re using them), chicken broth, and the tablespoon of tomato paste. Stir everything together until well combined.
5. Season the Chili:
It’s time to add flavor! Sprinkle in the ground cumin, chili powder, smoked paprika, oregano, cinnamon (if using), and some salt and pepper. Stir to combine all the seasonings thoroughly.
6. Simmer:
Bring the mixture to a boil, then lower the heat to a gentle simmer. Cover the pot and let it simmer for about 25-30 minutes until the sweet potatoes are tender and the chicken is fully cooked. You’ll know it’s ready when the sweet potatoes are soft!
7. Finish with Lime:
Once it’s done cooking, take the pot off the heat and squeeze in the juice of one lime. This brightens the flavors and adds a lovely zesty note!
8. Serve and Garnish:
Dish up the chili while it’s hot! Top each bowl with a dollop of sour cream or Greek yogurt and a sprinkle of fresh cilantro for a lovely finish.
Enjoy your warm and comforting Sweet Potato Chicken Chili! It’s perfect for sharing or for cozy nights in!
Can I Use Other Proteins Instead of Chicken?
Absolutely! You can substitute the chicken with ground turkey, shredded beef, or even plant-based proteins like lentils or chickpeas for a vegetarian option. Just adjust the cooking time as necessary based on your protein choice.
How Can I Adjust the Spice Level?
To adjust the spice level, add more chili powder or some cayenne pepper for a kick. Alternatively, if you prefer a milder chili, reduce the amount of chili powder or leave out the smoked paprika. You can also add a splash of cream or yogurt to tone down the heat when serving!
Can I Make This Chili in the Slow Cooker?
Yes! Simply sauté the onions and garlic in a skillet, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. You may need to adjust the liquid slightly since the slow cooker retains moisture better.
What’s the Best Way to Store Leftover Chili?
Leftover chili can be stored in an airtight container in the fridge for up to 3-4 days. To freeze, allow the chili to cool completely, then transfer it to freezer-safe containers or bags for up to 3 months. Thaw in the fridge overnight before reheating!