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Super healthy dish with garlic, chili, chicken broth and do not forget the avocado.
Best Chicken Chili With Sweet Potatoes
Ingredients for making the Best Chicken Chili With Sweet Potatoes:
- 2 tablespoons extra-virgin olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups cubed sweet potato ( ½-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 (½-inch in weight: about 10 ounces)
- ¾ teaspoon salt
- ¼ teaspoon ground pepper
- Sour cream, avocado and/or cilantro for garnish
Instruction How to make the Best Chicken Chili With Sweet Potatoes:
- Steps:
- 1. Heat the oil in a large pot over medium-high heat. Add the garlic, onion, sweet potato and bell pepper; cook and stir occasionally, until the vegetables are softened, about 5 to 6 minutes. Stir in the hot chili powder, the cumin and the oregano and cook, stirring, until fragrant, 1 minute.
- 2. Add the beans and broth and bring to it boil. Reduce the heat, and partially cover and simmer gently for the next 15 minutes.
- 3. Increase the heat to medium-high and stir in the corn and cook for about 1 minute. Then add the chicken and cook again until heated through. It might take 1 to 2 minutes more. Remove from the heat and stir in salt and pepper. Serve the dish topped with avocado, sour cream, and cilantro, if desired.
