Chicken and Sweet Potato Chili

I love it when the weather gets a little cooler.  Don’t get me wrong, when it starts to snow and never stops I’ll probably be complaining about how cold it is.  I do happen to have not only an electric blanket, but also an electric mattress pad.  KB think’s I’m crazy, but at least I’m warm.   When the weather gets cooler, I like to make comfort foods…soup, stew, chili.  I’ve recently started making chili with different ingredients.  And by different I mean anything other than my standard ground beef, tomatoes, and kidney beans.

So the other day I threw together this sweet potato chili with chicken and black beans.  It was super easy, super healthy and super delicious!

Start by sauteing your red onion over medium heat in some olive oil.  I used red onion because that’s what I had.  You could use whatever color floats your boat.

DSC_0866

Add peeled and diced sweet potatoes.  Cook for about 5-6 minutes until the sweet potatoes start to get soft.

DSC_0867

Then add seasoning: chili powder, cumin, salt and pepper.  You could omit the salt if you are trying to make this clean.

DSC_0868

Then add black beans and peppers.  I had a variety of peppers from the farmers market.

DSC_0869

Mix to combine and add cooked, diced chicken breast.  I had boiled the chicken breast in some water to cook.  You could also saute in olive oil.

DSC_0870

Then add can of tomatoes.  All I had was the whole Roma tomatoes in juice, so I added it and crushed the tomatoes with my spoon.

DSC_0871

Then simmer for about 20 minutes until the flavors mingle and the chili is heated all the way through.

DSC_0872

Serve and enjoy!

DSC_0873

Recipe:
1 medium red onion, diced
2 Tablespoons olive oil
2 medium sweet potatoes, peeled and diced
1 – 14 oz can of black beans, drained
1 Tablespoon chili powder
2 teaspoons cumin
1 teaspoon black pepper
1 teaspoon salt (optional)
1 cup diced bell peppers (you could use cubanelle peppers, red bell peppers, yellow bell peppers, whatever you have)
2 chicken breasts, cooked and diced (boil in water or saute in frying pan)
1 – 28 oz can of whole Roma tomatoes in juice (or you could use 2 – 14 oz cans of crushed tomatoes)
**cheese, sour cream, and fresh jalapenos for serving

In a large pot, over medium heat, saute the red onion in olive oil.  Add sweet potatoes and cook for about 5-6 minutes until they start to get soft.  Add chili powder, cumin, salt and pepper.  Then add black beans and peppers.  Mix to combine.  Add the cooked chicken breasts.  Add tomatoes with juice and crush with the spoon (if using whole tomatoes).   Mix well and let simmer for about 20 minutes.

Serve and enjoy!

Caroline