Chicken And Sweet Potato Chili Recipes

SLOW-COOKER CHICKEN & SWEET POTATO CHILI

Steps:

• In a greased 6-qt. slow cooker, combine the first 12 ingredients. Cook, covered, on low until chicken and sweet potatoes are tender, 5-6 hours. Serve with cheese, sour cream and chips.

CHICKEN CHILI WITH SWEET POTATOES

Steps:

• Heat oil in a large pot over medium-high heat. Add onion, garlic, sweet potato and bell pepper; cook, stirring occasionally, until the vegetables are slightly softened, 5 to 6 minutes. Stir in chili powder, cumin and oregano and cook, stirring, until fragrant, 1 minute.
• Add beans and broth (or stock) and bring to a boil. Reduce heat, partially cover and simmer gently for 15 minutes.
• Increase heat to medium-high and stir in corn; cook 1 minute. Add chicken and cook until heated through, 1 to 2 minutes more. Remove from heat. Stir in salt and pepper. Serve topped with sour cream, avocado and/or cilantro, if desired.

CHICKEN AND SWEET POTATO CHILI

Steps:

• In a Dutch oven, saute onion and garlic in oil until tender. Add the chicken, 2 cans broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until chicken is tender., Meanwhile, in a small saucepan, bring remaining broth to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork. Set aside., Remove chicken; cool slightly. Strain broth, reserving vegetables; skim fat from broth. Return vegetables and broth to the Dutch oven; add the sweet potatoes, beans, tomatoes and cooked quinoa. Bring to a boil. Reduce heat; simmer for 15-20 minutes or until sweet potatoes are tender. , Meanwhile, remove chicken from bones; cut into bite-size pieces. Discard bones. Stir chicken into chili; heat through.

RECIPE FOR CHICKEN CHILI WITH SWEET POTATO

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add potato, onion and bell pepper; cook and stir 5 minutes or until lightly browned.
• Stir in Seasoning Mix, tomatoes and stock. Bring to boil. Reduce heat and add chicken. Cover and simmer 15 minutes, stirring occasionally or until sweet potatoes are tender. Serve with desired toppings.

CHICKEN, CHILI AND SWEET POTATO SOUP

Steps:

• Fry / cook chicken breast (any way is fine) and once cooked, dice into small pieces.
• Peel and dice up sweet potatoes. Throw into a pan of boiling water for about 10-15 minutes Check they are well cooked by poking them with a blunt knife (if the knife slides through effortlessly, then they are done).
• Chop up 1/2 chili and remove seeds. Dice into small pieces.
• Put the dice chili into the chicken broth; stir and mix. Add pepper and salt.
• Put the potatoes into a food processor. Mix for 2 minutes on low. Then add the stock/chili mix and the chicken. Leave to mix for another 2-3 minutes Add a little hot water until you can see the contents being mixed.
• Add contents into a saucepan, and heat up for about 2-3 minutes, stirring; adding a little water to make sure it keeps a "soupy" consistency (it's supposed to be quite thick).
• Take it off the heat, keep stirring and add a splash of cream until texture is creamy. Stir well.
• Serve :).

SPICY CHICKEN AND SWEET POTATO STEW

Steps:

• Heat olive oil in a large pot over medium heat. Stir in onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in sweet potato, bell pepper, chicken, tomatoes, and 2 cups of water. Season with salt, chili powder, cumin, oregano, cocoa powder, cinnamon, and red pepper flakes. Increase heat to medium-high and bring to a boil. Dissolve flour in 2 tablespoons water, and stir in to boiling stew. Reduce heat to medium-low, cover, and simmer until the potatoes are tender but not mushy, 10 to 20 minutes. Stir the stew occasionally to keep it from sticking.
• Once the potatoes are done, stir in corn and kidney beans. Cook a few minutes until hot, then stir in cilantro before serving.

CHICKEN AND SWEET POTATO CHILI

Steps:

• In a Dutch oven, saute onion and garlic in oil until tender.
• Add chicken, 2 cans of broth, and seasonings.
• Bring to a boil.
• Reduce heat and cover and simmer for 1 hour or until chicken is tender.
• Meanwhile, in a small saucepan, bring remaining broth to a boil.
• Add quinoa. Reduce heat, cover, and simmer for 12-15 minutes or until liquid is absorbed.
• Remove from the heat and fluff with a fork. Set aside.
• Remove chicken and cool slightly.
• Strain broth, reserving vegetables. Skim fat from broth.
• Return vegetables and broth to the Dutch oven and add the sweet potatoes, beans, tomatoes, and cooked quinoa.
• Bring to a boil. Reduce heat and simmer for 15-20 minutes or until sweet potatoes are tender.
• Meanwhile, remove chicken from bones and cut into bite-size pieces.
• Discard bones.
• Stir chicken into chili and heat through.