If you’re looking for a wholesome, comforting meal that brings a perfect balance of sweetness, spice, and heartiness, this Spiced Sweet Potato and Chicken Chili is the one for you. This chili is packed with protein, fiber, and a medley of flavors that will warm you from the inside out. Plus, it’s an easy one-pot meal that makes weeknight cooking or meal prep a breeze!
Why You’ll Love This Chili:
- High in Protein: Thanks to the shredded chicken and black beans, this chili provides a protein-packed punch, keeping you full and satisfied for hours.
- Loaded with Vegetables: Sweet potatoes, bell peppers, tomatoes, and onions come together to create a nutrient-rich base full of vitamins and fiber.
- Customizable Spice: The chipotle peppers in adobo sauce add a smoky heat, but you can easily adjust the spice level to suit your taste.
- Perfect for Meal Prep: This chili gets even better as the flavors meld together overnight, making it ideal for leftovers or freezing for later.
- Gluten-Free & Dairy-Free: Naturally free of gluten and dairy, it’s a crowd-pleaser for anyone with dietary restrictions.
Here are the Main Ingredients you will Need:
Step-by-Step Instructions
Peel and dice the sweet potato. Dice the onion and bell pepper. Mince the garlic and chipotle peppers.
In a large pot, sauté the diced onion and bell pepper over medium heat until softened, about 5 minutes. Add the minced garlic and chipotle peppers, and cook for an additional minute.
Stir in the diced sweet potato and cook for 5 more minutes, stirring occasionally.
Mix in the shredded chicken, black beans, diced tomatoes, chicken broth, chili powder, cumin, salt, and pepper.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the sweet potatoes are tender and the flavors meld together.
Ladle the chili into bowls and enjoy it hot. Optional toppings include sliced avocado, chopped cilantro, or a dollop of Greek yogurt.
Recipe Notes and Modifications
- Adjust the amount of chipotle peppers depending on your spice preference. For a milder chili, start with 1 tablespoon. For more heat, go for 2 tablespoons or even add more if you love spice!
- You can use rotisserie chicken or cook and shred your own.
- Experiment with toppings like sliced jalapeños, shredded cheese, tortilla strips, or a drizzle of lime juice for extra flavor.
- This chili is great for meal prep. The flavors develop more as it sits, so it’s even better the next day.
- Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Reheat on the stovetop or microwave when ready to enjoy.
Other Meals you may Enjoy:
Buffalo Chicken Stuffed Sweet Potato
Next time you’re craving a hearty meal with layers of flavor, try out this Spiced Sweet Potato and Chicken Chili. It’s the perfect balance of sweet, spicy, and savory, with plenty of nutrition to fuel your day!
If you give this recipe a try, or any others I share, I’d love to hear from you! Rate the recipe, leave a comment, or tag me on Instagram @thebalancedbitefoodie so I can see your delicious creations and thank you for trying them!
Spiced Sweet Potato Chicken Chili
6
Servings10
minutes30
minutes335
kcal455 grams
40
minutesTo track this recipe on My Fitness Pal, search TBB Spiced Sweet Potato Chicken Chili
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Ingredients
450 g cooked, shredded chicken breast (1 lb)
400 g sweet potato (2.5 cups, peeled and diced, about 1 large or 2 medium)
175 g onion (1 cup diced)
540 ml black beans (1 can, drained and rinsed)
796 ml diced tomatoes (1 can)
400 ml low-sodium chicken broth (about 1.5 cups)
200 g bell pepper (1 1/4 cup, diced)
2 cloves garlic, minced
15 -30g chipotle peppers in adobo sauce (1-2 tablespoons, chopped- see note)
1.5 tsp chili powder
½ tsp paprika
½ tsp cumin
Salt and pepper, to taste
Directions
- Peel and dice the sweet potato. Dice the onion and bell pepper. Mince the garlic and chipotle peppers.
- In a large pot, sauté the diced onion and bell pepper over medium heat until softened, about 5 minutes. Add the minced garlic and chipotle peppers, and cook for an additional minute.
- Stir in the diced sweet potato and cook for 5 more minutes, stirring occasionally.
- Mix in the shredded chicken, black beans, diced tomatoes, chicken broth, chili powder, cumin, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the sweet potatoes are tender and the flavors meld together.
- Ladle the chili into bowls and enjoy it hot. Optional toppings include sliced avocado, chopped cilantro, or a dollop of Greek yogurt.
Recipe Notes & Modifications
- Adjust the amount of chipotle peppers depending on your spice preference. For a milder chili, start with 1 tablespoon. For more heat, go for 2 tablespoons or even add more if you love spice!
- You can use rotisserie chicken or cook and shred your own.
- Experiment with toppings like sliced jalapeños, shredded cheese, tortilla strips, or a drizzle of lime juice for extra flavor.
- This chili is great for meal prep. The flavors develop more as it sits, so it’s even better the next day.
- Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Reheat on the stovetop or microwave when ready to enjoy.
Nutrition Facts
- Serving Size: 455g
- Total number of serves: 6
- Calories: 335kcal
- Carbohydrates: 43.7g
- Protein: 33.2g
- Fat: 3.7g
- Fiber: 9g
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