This Sweet Potato Chicken Chili is a warm and cozy dish packed with flavor. The tender chicken, sweet potatoes, and spices come together for a satisfying meal that’s also hearty.
I love how the sweet potatoes add a nice touch of sweetness to the chili. Plus, it’s perfect for cooler days when you need a hug in a bowl! 🍲
Key Ingredients & Substitutions
Chicken: I recommend boneless, skinless chicken thighs for a juicier option. If you’re looking for a quick meal, shredded rotisserie chicken works great here!
Sweet Potatoes: These add sweetness and texture. If you don’t have sweet potatoes, regular potatoes or butternut squash can be a good substitute.
Beans: Red kidney beans are traditional, but any canned bean like black beans or chickpeas can work. They all provide protein and make the chili heartier.
Spices: The chili powder and cumin are essential. If you want milder flavor, try using less cayenne or skip the smoked paprika if you don’t have it.
Garnishes: Fresh cilantro brightens the dish! If you’re not a fan, try green onions or leave it out entirely. Avocado and lime add creaminess and acidity.
How Can I Master the Searing Technique?
Searing is key to adding flavor to your chili. Here’s how to do it right:
- Heat your pot on medium-high and add olive oil. Wait until the oil shimmers.
- Place the chicken in the pot, leaving space between pieces. Don’t overcrowd!
- Sear for about 2-3 minutes on each side until they are lightly browned. This locks in moisture.
Remember, don’t move the chicken around too much! Let it develop that nice crust.
Sweet Potato Chicken Chili
Ingredients You’ll Need:
For the Chili:
- 1 lb boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 large or 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
- 1 (14.5 oz) can diced tomatoes with juice
- 1 (15 oz) can red kidney beans, drained and rinsed
- 2 cups chicken broth
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika (optional)
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and pepper to taste
For Garnish:
- Fresh cilantro, chopped
- 1 avocado, sliced
- Sour cream or Greek yogurt
- Juice of 1 lime (optional, for serving)
How Much Time Will You Need?
This delicious Sweet Potato Chicken Chili takes about 15 minutes for prep and around 30 minutes to cook, making it a quick and satisfying meal that can be ready in about 45 minutes!
Step-by-Step Instructions:
1. Sauté the Base:
In a large pot or Dutch oven, heat olive oil over medium heat. Once hot, add the diced onion and sauté for about 4-5 minutes until it becomes softened and translucent. This forms the lovely flavor base for your chili!
2. Add Garlic and Spices:
Add the minced garlic to the pot and cook for another 30 seconds until fragrant. Then, stir in the chili powder, cumin, smoked paprika, cayenne pepper, salt, and pepper. Cook this mixture for about 1 minute; this toasts the spices and enhances their flavor.
3. Sear the Chicken:
Place the chicken breasts or thighs in the pot. Sear them lightly on both sides for about 2-3 minutes each until slightly browned. This step helps lock in the flavor and moisture of the chicken.
4. Combine Ingredients:
Pour in the diced tomatoes with their juice, the chicken broth, and the diced sweet potatoes. Bring everything to a boil, stirring occasionally.
5. Simmer:
Once boiling, reduce the heat to low, cover the pot, and let it simmer for 20-25 minutes. This allows the chicken to cook through and the sweet potatoes to become tender.
6. Shred the Chicken:
Carefully remove the chicken from the pot and shred it using two forks. Return the shredded chicken back into the pot, mixing it well with the other ingredients.
7. Add Beans and Final Cook:
Stir in the drained kidney beans and let the chili simmer for an additional 5-10 minutes to heat them through. Taste and adjust the seasoning with more salt, pepper, or chili powder if necessary.
8. Serve and Enjoy:
Serve the chili hot in bowls, topped with a dollop of sour cream or Greek yogurt, sliced avocado, fresh cilantro, and a squeeze of lime juice if desired. Enjoy your comforting and hearty Sweet Potato Chicken Chili!
Can I Use Frozen Chicken in This Recipe?
Yes, you can! Just make sure to fully thaw the chicken beforehand. Thaw it overnight in the refrigerator or place it in a sealed plastic bag and submerge it in cold water for a quicker option. Pat it dry before searing to avoid excess moisture.
Can I Make This Chili Vegetarian?
Absolutely! Substitute the chicken with cooked lentils or chickpeas for protein, and replace the chicken broth with vegetable broth. You may also want to add more vegetables, like bell peppers or zucchini, for added flavor and texture.
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months! Just make sure to let it cool completely before transferring to a freezer-safe container.
What Can I Add to Increase the Heat?
If you like spicy chili, consider adding more cayenne pepper or diced jalapeños. You can also finish with a drizzle of hot sauce when serving for an extra kick!
