Chicken Sweet Potato Chili Recipes

CHICKEN AND SWEET POTATO CHILI

Chicken and Sweet Potato Chili image

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

Ingredients

1 medium onion, chopped
1 whole garlic bulb, cloves separated, peeled and minced
2 tablespoons olive oil
1 broiler/fryer chicken (3 to 4 pounds), cut up
2 cans (14-1/2 ounces each) plus 1-1/2 cups chicken broth, divided
1 tablespoon chili powder
3/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
1/2 cup quinoa, rinsed
3 medium sweet potatoes, peeled and cubed
2 cans (15 ounces each) black beans, rinsed and drained
2 cans (16 ounces each) kidney beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained

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.

RECIPE FOR CHICKEN CHILI WITH SWEET POTATO

RECIPE FOR CHICKEN CHILI WITH SWEET POTATO image

This recipe for chicken chili with sweet potatoes is sure to delight the whole family and become a quick favorite in your weeknight rotation. Whether you're looking for a one-pot chili to feed a crowd on Game Day or some comforting weeknight dinner ideas, this chicken sweet potato chili ticks every box. McCormick® Chili Seasoning Mix brings warm, mild flavor to the ingredients in this dish while helping to cut down on the time it'd take to make your own seasoning blend. We love to use leftover chicken - whether it's rotisserie or cubed grilled chicken - to make this chili dish even easier to put together. Bursting with flavor from the chili seasoning, juicy chicken, tender sweet potatoes, diced tomatoes and red bell peppers, it's a delicious bowl of comfort that'll have you coming back for seconds. Top it off with fixings like shredded cheese, sour cream, tortilla chips and green onions and cozy up to this tasty, budget-friendly dish that'll warm you up from the inside out.

Provided by McCormick

Categories Entrees,Chili,

Yield 6

Number Of Ingredients 8

Ingredients

2 tbsps oil
1 large sweet potato cut into 1/2-inch chunks (about 2 cups)
1 cup chopped onion
1 cup chopped red bell pepper
1 package chili seasoning mix original
1 can (14 1/2 oz) petite diced tomatoes undrained
1 cup chicken stock
2 cups cubed, cooked chicken

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.

Nutrition Facts : Calories 215 Calories

SLOW-COOKER CHICKEN & SWEET POTATO CHILI

Slow-Cooker Chicken & Sweet Potato Chili image

I'm a college student and one of the things I miss the most at school is my mom's wonderful cooking. This slow cooker recipe is something I can make in my dorm on a busy Sunday. I just throw it all in the slow cooker before I leave for church and come back to piping hot homemade comfort food. Be sure to serve with a good sprinkle of cheddar cheese, a dollop of sour cream, and plenty of tortilla chips. -Bailey Starkey, Mount Vernon, Washington

Provided by Taste of Home

Categories Dinner Lunch

Time 5h15m

Yield 8 servings (3 quarts).

Number Of Ingredients 13

Ingredients

1-1/2 pounds sweet potatoes, peeled and cut into 1/2-inch cubes (about 6 cups)
2 cans (15 ounces each) black beans, rinsed and drained
1 pound boneless skinless chicken thighs, cubed
2 cups chicken broth
1 jar (16 ounces) salsa
1 can (14-1/2 ounces) diced tomatoes, undrained
1 package (10 ounces) frozen corn, thawed
1 medium onion, chopped
1 tablespoon chili powder
3 garlic cloves, minced
1 teaspoon ground coriander
1/2 teaspoon ground cinnamon
Shredded cheddar cheese, sour cream and tortilla chips

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.

Nutrition Facts :

CHICKEN AND SWEET POTATO CHILI

Chicken and Sweet Potato Chili image

Wow. This is flavorful and delicious. I didn't have quinoa so I used brown rice instead. This is a definite make-again recipe. Recipe courtesy of Taste of Home January 2012 and Brynn Rader/Michele Nevill.

Provided by AmyZoe

Categories Chicken

Time 2h5m

Yield 10 serving(s)

Number Of Ingredients 15

Ingredients

1 medium onion, chopped
1 bulb of garlic (cloves separated, peeled and minced)
2 tablespoons olive oil
3 -4 lbs chicken (broiler or fryer chicken, cut up)
29 ounces chicken broth
1 1/2 cups chicken broth (divided)
1 tablespoon chili powder
3/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
1/2 cup quinoa, rinsed
3 medium sweet potatoes (peeled and cubed)
30 ounces black beans (rinsed and drained)
31 ounces kidney beans (rinsed and drained)
14 1/2 ounces diced tomatoes (undrained)

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.

Nutrition Facts : Calories 574.9, Fat 25.5, SaturatedFat 6.8, Cholesterol 102.1, Sodium 951.2, Carbohydrate 45.1, Fiber 12.8, Sugar 5.3, Protein 40.5

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