Chicken Chili with Sweet Potatoes
Servings: 0
Ingredients
- 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, about 10 ounces
- 3/4 teaspoon salt
- 1/4 teaspoon ground pepper
- Sour cream avocado, corn chips, hot sauce and/or cilantro for garnish
Instructions
- 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.
Notes
Serving size: about 1½ cups
Per serving: 324 calories; 10 g fat(2 g sat); 8 g fiber; 35 g carbohydrates; 26 g protein; 29 mcg folate; 48 mg cholesterol; 5 g sugars; 0 g added sugars; 8,680 IU vitamin A; 24 mg vitamin C; 86 mg calcium; 3 mg iron; 570 mg sodium; 793 mg potassium Recipe By: EatingWell
Serving Size: 5
Per serving: 324 calories; 10 g fat(2 g sat); 8 g fiber; 35 g carbohydrates; 26 g protein; 29 mcg folate; 48 mg cholesterol; 5 g sugars; 0 g added sugars; 8,680 IU vitamin A; 24 mg vitamin C; 86 mg calcium; 3 mg iron; 570 mg sodium; 793 mg potassium Recipe By: EatingWell
Serving Size: 5