This Sweet Potato Chicken Chili is warm, hearty, and so satisfying! With tender chicken, sweet potatoes, and a mix of spices, it’s a perfect dish for chilly days.
Picture this: cozying up with a big bowl of chili, and knowing it’s packed with good stuff. I love adding a sprinkle of cheese on top before digging in—yum!
Key Ingredients & Substitutions
Chicken: I recommend using boneless chicken thighs for extra juiciness. If you’re short on time, shredded rotisserie chicken works great too. Just add it in during the last few minutes to warm through!
Sweet Potatoes: These add natural sweetness and texture. If sweet potatoes aren’t available, you can use butternut squash or even regular potatoes. Just cut them into similar-sized pieces for even cooking.
Beans: Kidney beans are my go-to, but black beans or pinto beans are also wonderful. If you’re looking to make it vegetarian, simply omit the chicken and add extra beans.
Spices: Chili powder and cumin are key for flavor, but feel free to adjust the heat. If you prefer something milder, skip the cayenne pepper or replace it with a pinch of smoked paprika for a smoky taste.
How Do You Perfectly Shred Chicken for Chili?
Shredding chicken can be a bit messy, but it’ll ensure it mixes well into your chili. Here’s a simple way to do it:
- Once the chicken is cooked, remove it from the pot and place it on a cutting board.
- Using two forks (or your hands if it’s cool enough), hold one fork in the chicken and use the other to pull apart the meat into shreds.
- Shred it into bite-sized pieces and return the chicken to the chili for a nice, even distribution.
This method gives you perfectly shredded chicken that enhances the texture of your chili!
Sweet Potato Chicken Chili
Ingredients You’ll Need:
For the Chili:
- 1 lb boneless, skinless chicken breasts or thighs
- 2 medium sweet potatoes, peeled and diced into 1-inch cubes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (8 oz) tomato sauce
- 2 cups chicken broth
- 2 tablespoons olive oil
For the Seasoning:
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper to taste
For Serving:
- Fresh cilantro leaves for garnish
- Sour cream or Greek yogurt for topping
- Lime wedges for serving
How Much Time Will You Need?
This delicious Sweet Potato Chicken Chili will take about 15 minutes to prepare and approximately 35-40 minutes to cook. In total, you’re looking at about 1 hour for a hearty meal that’s perfect for any occasion!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Once the oil is hot, add the diced onion and let it cook for about 3-4 minutes until it’s softened and translucent. This will add a lovely base flavor to your chili.
2. Add the Garlic and Spices:
Next, add the minced garlic and cook it for another 30 seconds, just until it’s fragrant. Then, stir in the chili powder, ground cumin, smoked paprika, oregano, cayenne pepper, salt, and black pepper. Let the spices cook for 1 minute to enhance their flavors.
3. Combine the Main Ingredients:
Place the chicken breasts or thighs into the pot whole, and pour in the diced tomatoes, tomato sauce, and chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it cook for about 15 minutes, allowing the chicken to cook through.
4. Add Sweet Potatoes and Beans:
After 15 minutes, add the diced sweet potatoes and the drained kidney beans to the pot. Continue to simmer, covered, for another 15-20 minutes, or until the sweet potatoes are tender and can be easily pierced with a fork.
5. Shred the Chicken:
Once the chicken is cooked, remove it from the pot and shred it using two forks. This will create bite-sized pieces that mix well with the chili. Return the shredded chicken back into the pot and stir everything to combine well.
6. Final Seasoning and Serving:
Now, taste your chili and adjust the seasoning with more salt, pepper, or chili powder according to your preference. Serve the chili in bowls, topped with a dollop of sour cream or Greek yogurt and a sprinkle of fresh cilantro leaves. Don’t forget the lime wedges for that zesty touch!
Enjoy your comforting bowl of Sweet Potato Chicken Chili! Perfect for sharing with friends and family on a chilly evening.
Can I Use Different Types of Beans?
Absolutely! While kidney beans are great, you can substitute them with black beans, pinto beans, or chickpeas. Just make sure to drain and rinse them before adding to the chili.
Can I Make This Chili Vegetarian?
Yes! To make it vegetarian, simply omit the chicken and add more beans or some lentils. You can also throw in extra vegetables like bell peppers or corn for added flavor and texture.
How Can I Store Leftovers?
Store any leftover chili in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply warm it on the stove over low heat, stirring occasionally until heated through. You can also freeze it for up to 3 months!
Can I Adjust the Spice Level?
Definitely! If you prefer a milder chili, you can leave out the cayenne pepper or reduce the amount of chili powder. To add warmth without too much heat, consider using a milder chili pepper or adding a pinch of smoked paprika for flavor.