Categories: Soup

BLACK BEAN SWEET POTATO AND CHICKEN CHILI

BLACK BEAN, SWEET POTATO AND CHICKEN CHILI – Some times I find myself dreaming of being in a chili cook-off. This hearty, delicious chile with its earthy black beans, sweet potatoes, corn and tender pieces of chicken swimming in a sea of spicy tomatoes could be a top contender.

It has just the right balance of savory and sweet with a touch of smokiness and a pop of heat to wake up your taste buds. The starchy potatoes help thicken it and are a nice change from the usual kidney bean and beef chili. Beef doesn’t always win.

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Can you imagine the smells at such an event? I can’t. Just this one chili alone made every room in my entire house smell intoxicating. Not to mention all the taste testing you have to do.

A kind of heaven for hungry chili lovers.

You can use a rotisserie chicken to save time or omit the chicken entirely and double the beans for a vegetarian version.

BLACK BEAN SWEET POTATO AND CHICKEN CHILI

A hearty, delicious chile with earthy black beans, sweet potatoes, corn and tender pieces of chicken swimming in a sea of spicy tomatoes.

Prep Time 20

Cook Time 30

Total Time 50

Author Olivia

Ingredients

coarse salt and fresh black pepper
1 pound boneless chicken breasts or 2 heaping cups rotisserie chicken cut in bite-sized pieces
olive oil for sauteing
1 small onion diced
1 small bell pepper cut into small, thin strips
3 cloves garlic minced
2 cups cubed sweet potatoes
2 cans 14 ounces diced tomatoes with the juices
1 can black beans rinsed
1 cup corn
1 tablespoon chile powder
1 teaspoon ground cumin
1/2 teaspoon red pepper flakes optional
for serving:
shredded sharp cheddar or montery jack cheese
sour cream
tortilla chips

Instructions

Season the chicken with salt and pepper. Add 1 tablespoon oil to a Dutch oven or large soup pot set over medium heat and cook the chicken breasts on each side until cooked through in the center. Remove to a cutting board and cool.
Add 2 tablespoons oil to the pot over medium heat and cook the onion and pepper (season with salt and pepper) until tender about 5 minutes. Add the garlic and saute until fragrant.
Add the sweet potatoes, tomatoes, black beans and corn. Season with the chile powder, cumin, red pepper flakes, about 1 teaspoon coarse salt and 1/4 teaspoon black pepper.
Cut the chicken into bite-sized pieces and add to the pot. Bring to a simmer and cook about 35 minutes, stirring every so often and adding more seasoning as needed until sweet potatoes are tender.
Serve with shredded cheese, sour cream and/or tortilla chips.