Chicken 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 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.

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, 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 :).

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.