Recipe For Chicken Chili With Sweet Potato
CHICKEN AND SWEET POTATO CHILI
I enjoy this comforting chili on its own but it's wonderful spooned over a bed of steamed rice or an extra helping of protein-packed quinoa. -Brynn Rader, Olympia, Washington
Provided by Taste of Home
Categories Lunch
Time 2h5m
Yield 10 servings (3-1/2 quarts).
Number Of Ingredients 14
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.
Nutrition Facts : Calories 462 calories, Fat 14g fat (3g saturated fat), Cholesterol 65mg cholesterol, Sodium 1135mg sodium, Carbohydrate 51g carbohydrate (10g sugars, Fiber 11g fiber), Protein 33g protein.
CHICKEN CHILI WITH SWEET POTATOES
Tons of spice, corn and bell pepper give this healthy one-pot chicken chili recipe Southwestern flair. Serve with your favorite hot sauce, tortilla chips and a cold beer.
Provided by David Bonom
Categories Healthy Chicken Leftover Recipes
Time 40m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 323.6 calories, Carbohydrate 34.9 g, Cholesterol 48.2 mg, Fat 9.8 g, Fiber 7.8 g, Protein 26 g, SaturatedFat 1.7 g, Sodium 569.6 mg, Sugar 5.4 g
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