Best 2 Chicken And Sweet Potato Chili Recipes

Preparing a nutritious and flavorful chicken and sweet potato chili can be an enticing culinary adventure. This versatile dish combines the savory richness of chicken with the natural sweetness of sweet potatoes, offering a delectable and balanced meal. Whether you're entertaining guests, seeking a cozy dinner option for your family, or simply craving a comforting bowl of chili, this recipe guide will lead you through the steps of creating an unforgettable chicken and sweet potato chili that promises to tantalize your taste buds.

Here are our top 2 tried and tested recipes!

CHICKEN AND SWEET POTATO CHILI

Chicken and Sweet Potato Chili image

I enjoy this comforting chili on its own but it's wonderful spooned over a bed of steamed rice or an extra helping of protein-packed quinoa. -Brynn Rader, Olympia, Washington

Provided by Taste of Home

Categories Lunch

Time 2h5m

Yield 10 servings (3-1/2 quarts).

Number Of Ingredients 14

Ingredients

1 medium onion, chopped
1 whole garlic bulb, cloves separated, peeled and minced
2 tablespoons olive oil
1 broiler/fryer chicken (3 to 4 pounds), cut up
2 cans (14-1/2 ounces each) plus 1-1/2 cups chicken broth, divided
1 tablespoon chili powder
3/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon pepper
1/2 cup quinoa, rinsed
3 medium sweet potatoes, peeled and cubed
2 cans (15 ounces each) black beans, rinsed and drained
2 cans (16 ounces each) kidney beans, rinsed and drained
1 can (14-1/2 ounces) diced tomatoes, undrained

Steps:

In a Dutch oven, saute onion and garlic in oil until tender. Add the chicken, 2 cans broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until chicken is tender., Meanwhile, in a small saucepan, bring remaining broth to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork. Set aside., Remove chicken; cool slightly. Strain broth, reserving vegetables; skim fat from broth. Return vegetables and broth to the Dutch oven; add the sweet potatoes, beans, tomatoes and cooked quinoa. Bring to a boil. Reduce heat; simmer for 15-20 minutes or until sweet potatoes are tender. , Meanwhile, remove chicken from bones; cut into bite-size pieces. Discard bones. Stir chicken into chili; heat through.

Nutrition Facts : Calories 462 calories, Fat 14g fat (3g saturated fat), Cholesterol 65mg cholesterol, Sodium 1135mg sodium, Carbohydrate 51g carbohydrate (10g sugars, Fiber 11g fiber), Protein 33g protein.

CHICKEN, CHILI AND SWEET POTATO SOUP

Chicken, Chili and Sweet Potato Soup image

This is a recipe my hubby has fallen in love with and recreated the next day at home. He requested I post it and I must admit, it is very good soup and I'm not a fan of spicy foods but this was fantastic. In his words...."Friday I went to Phillpots, which is a small takeaway "lunch bar". I love their soup and went for the sweet potato, chili and chicken soup. It was so damn good that whilst we were at the supermarket on Saturday, I thought would try to make it. So, I used the obvious ingredients and added a little salt, pepper and cream and voila. It was near on a perfect match! Not only was it good, it's SOOOOOO easy to make, so hope you give it a go. You wont be disappointed ;)"

Provided by Summerwine

Categories Yam/Sweet Potato

Time 30m

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

2 sweet potatoes (Add 1 potato per person)
1/2 small red chile (Add 1/4 per person)
1 chicken breast
1 cup chicken broth
1 teaspoon pepper
1 teaspoon salt
1/4 cup light cream

Steps:

Fry / cook chicken breast (any way is fine) and once cooked, dice into small pieces.
Peel and dice up sweet potatoes. Throw into a pan of boiling water for about 10-15 minutes Check they are well cooked by poking them with a blunt knife (if the knife slides through effortlessly, then they are done).
Chop up 1/2 chili and remove seeds. Dice into small pieces.
Put the dice chili into the chicken broth; stir and mix. Add pepper and salt.
Put the potatoes into a food processor. Mix for 2 minutes on low. Then add the stock/chili mix and the chicken. Leave to mix for another 2-3 minutes Add a little hot water until you can see the contents being mixed.
Add contents into a saucepan, and heat up for about 2-3 minutes, stirring; adding a little water to make sure it keeps a "soupy" consistency (it's supposed to be quite thick).
Take it off the heat, keep stirring and add a splash of cream until texture is creamy. Stir well.
Serve :).

Nutrition Facts : Calories 321.4, Fat 13.3, SaturatedFat 5.8, Cholesterol 66.2, Sodium 1675, Carbohydrate 29.4, Fiber 4.3, Sugar 6.4, Protein 20.7

Tips:

For a smoky flavor, roast the sweet potatoes before adding them to the chili.
To make the chili more hearty, add a cup of cooked quinoa or rice.
For a vegetarian version, omit the chicken and add an extra cup of vegetables, such as black beans, corn, or zucchini.
To make the chili ahead of time, cook it according to the directions and then let it cool completely. Store the chili in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.
When you're ready to serve the chili, reheat it over medium heat until warmed through.

Conclusion:

This chicken and sweet potato chili is a delicious and easy-to-make meal that's perfect for a weeknight dinner. It's also a great way to use up leftover chicken. With its combination of sweet potatoes, black beans, corn, and spices, this chili is sure to be a hit with the whole family. So next time you're looking for a quick and easy meal, give this chicken and sweet potato chili a try. You won't be disappointed!