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 and tortilla chips.

Servings: 5
Active Time: 25 minutes
Total Time: 40 minutes

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cups cubed sweet potato (1/2-inch)
• 1 medium green bell pepper, chopped
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 15-ounce can low-sodium cannellini beans, rinsed
• 2 cups low-sodium chicken broth or homemade chicken stock
• 1 cup frozen corn
• 2 cups cubed cooked chicken (1/2-inch; about 10 ounces)
• ¾ teaspoon salt
• ¼ teaspoon ground pepper
• Sour cream, avocado and/or cilantro for garnish

Instructions

1. 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.
2. Add beans and broth (or stock) and bring to a boil. Reduce heat, partially cover and simmer gently for 15 minutes.
3. 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

324 Calories, Total Fat: 10 g, Saturated Fat: 2 g, Cholesterol: 0 mg, Carbohydrates: 35 g, Fiber: 8 g, Total Sugars: 6 g, Added Sugars: 0 g, Protein: 26 g, Sodium: 589 mg, Potassium: 793 mg, Phosphorus: 295 mg, Iron: 3 mg, Folate: 29 mcg, Calcium: 86 mg, Vitamin A: 8680 IU, Vitamin C: 24 mg, Vitamin D: 3 IU