There’s nothing quite like a warm, comforting bowl of chili on a cool evening — and this Hearty Chicken & Sweet Potato Chili brings that comfort to life in the most wholesome way possible. It’s a dish that fills your kitchen with inviting aromas and your heart with pure satisfaction. Whether you’re craving something cozy for a family dinner, looking to meal prep for the week, or hosting a casual get-together with friends, this chili fits the bill perfectly.
The inspiration for this recipe comes from the timeless love of classic chili, but with a lighter, nourishing twist. Instead of heavy meats or overly rich bases, tender chicken and naturally sweet, velvety sweet potatoes take center stage. It’s a modern, healthy spin on a traditional favorite — packed with protein, fiber, and comforting spices that will warm you from the inside out.
Ingredients
For the Chili
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1 ½ pounds boneless, skinless chicken breasts (cut into small cubes)
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2 tablespoons olive oil
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1 large onion, diced
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3 cloves garlic, minced
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1 red bell pepper, chopped
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1 green bell pepper, chopped
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2 medium sweet potatoes, peeled and cubed
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1 (15-ounce) can black beans, drained and rinsed
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1 (15-ounce) can kidney beans, drained and rinsed
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1 (15-ounce) can diced tomatoes
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1 (6-ounce) can tomato paste
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3 cups low-sodium chicken broth
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2 teaspoons ground cumin
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1 tablespoon chili powder
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1 teaspoon smoked paprika
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½ teaspoon ground coriander
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1 teaspoon ground cinnamon (optional for depth)
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Salt and black pepper to taste
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1 tablespoon lime juice
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¼ cup chopped fresh cilantro (for garnish)
Optional Toppings
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Diced avocado
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Shredded cheddar or Monterey Jack cheese
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Sour cream or Greek yogurt
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Fresh cilantro leaves
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Sliced green onions
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Lime wedges
Directions
1. Prepare the Base
In a large, heavy-bottomed pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and cook until softened and translucent, about 4–5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
2. Add the Chicken
Add the cubed chicken to the pot. Sauté until the chicken pieces are lightly browned on all sides, about 5–7 minutes. Don’t worry if they’re not fully cooked through yet; they’ll finish cooking as the chili simmers.
3. Incorporate the Vegetables
Add the chopped red and green bell peppers along with the cubed sweet potatoes. Stir everything together and cook for another 3–4 minutes, allowing the vegetables to start softening slightly.
4. Add Spices and Tomato Base
Stir in the chili powder, cumin, smoked paprika, coriander, cinnamon (if using), salt, and black pepper. Let the spices toast in the pot for 30 seconds to deepen their flavor. Add the tomato paste and stir well to coat the chicken and veggies.
5. Add Liquids and Beans
Pour in the diced tomatoes (with their juices) and the chicken broth. Add the black beans and kidney beans, stirring until everything is well combined.
6. Simmer to Perfection
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pot and let the chili simmer for about 30–35 minutes, stirring occasionally. The sweet potatoes should become tender, and the broth should thicken into a hearty, flavorful chili.
7. Finish and Adjust Flavor
Once the sweet potatoes are tender and the chicken is fully cooked, stir in lime juice and adjust the seasoning with additional salt or pepper if needed.
8. Serve and Enjoy
Ladle the chili into bowls and top with your favorite garnishes like avocado, shredded cheese, cilantro, or a dollop of Greek yogurt. Serve warm with crusty bread, tortilla chips, or over a bed of rice for a complete meal.
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
1 hour
Yield
Serves 6
Notes
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Sweet Potato Tip: Try to cut the sweet potatoes into evenly sized cubes to ensure they cook at the same rate.
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Spice Level: Adjust the chili powder and smoked paprika to your liking. For extra heat, add a pinch of cayenne or diced jalapeño when sautéing the vegetables.
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Thick or Soupy: For a thicker chili, remove the lid during the last 10 minutes of simmering. For a soupier texture, add an extra cup of chicken broth.
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Make-Ahead Friendly: This chili tastes even better the next day as the flavors continue to blend. Store in the refrigerator for up to 4 days or freeze for up to 3 months.
Why You’ll Love This Recipe
1. It’s Comforting Yet Nutritious
Unlike traditional chili that can feel heavy, this version balances comfort with nutrition. The sweet potatoes add natural sweetness, vitamins, and fiber, while lean chicken provides a clean source of protein. It’s satisfying without being greasy or overly rich.
2. A Perfect Make-Ahead Meal
This chili is one of those recipes that gets better with time. The flavors develop overnight, making it a fantastic choice for meal prep or leftovers. You can easily reheat it throughout the week for quick, hearty meals.
3. Customizable for Every Taste
Whether you like your chili mild and creamy or bold and spicy, this recipe is easy to adapt. Add corn for sweetness, jalapeños for heat, or even spinach for an extra veggie boost. It’s versatile enough to suit everyone at the table.
4. Great for Family Dinners or Gatherings
This recipe makes a generous pot, perfect for feeding a family or serving at casual get-togethers. Pair it with cornbread or a fresh salad for a complete meal that’s sure to impress.
Nutrition Breakdown (Per Serving)
Approximate values depending on ingredients used:
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Calories: 350
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Protein: 30g
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Carbohydrates: 40g
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Fiber: 10g
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Fat: 8g
This balance of macronutrients makes it a filling, wholesome meal that fuels your body with energy and comfort.
Serving Suggestions
1. With a Side of Cornbread
A slice of warm, buttery cornbread is the ultimate chili companion. The slight sweetness pairs beautifully with the smoky and savory notes of the dish.
2. Over Rice or Quinoa
If you want to stretch the meal or make it even heartier, serve your chili over cooked rice or quinoa. Both grains soak up the flavorful sauce and add extra texture.
3. As a Chili Bar
Hosting a casual dinner? Set up a chili bar with toppings like cheese, avocado, cilantro, and lime wedges. Everyone can personalize their bowl, making it a fun and interactive dining experience.
4. With a Fresh Green Salad
Balance the warmth of the chili with a crisp green salad dressed in a light vinaigrette. It adds freshness and contrast to the rich, cozy flavors.
Variations to Try
1. Chicken & Black Bean Only
Skip the kidney beans and use just black beans for a smoother, darker chili base. It’s slightly earthier in flavor and pairs well with a sprinkle of queso fresco.
2. Add Corn for Sweetness
Stir in 1 cup of frozen corn kernels during the last 10 minutes of cooking for pops of sweetness and color.
3. Vegetarian Version
Replace the chicken with two extra cans of beans (such as chickpeas and pinto beans) and use vegetable broth. You’ll still get a rich, satisfying chili that’s full of flavor.
4. Creamy Twist
Stir in ½ cup of plain Greek yogurt or light cream cheese after simmering for a creamy, smooth finish that mellows out the spice.
5. Smoky Chipotle Chili
Add 1–2 chopped chipotle peppers in adobo sauce to the pot for a deep, smoky heat that transforms the dish into a bold, southwestern-style chili.
Pro Tips for the Best Flavor
1. Toast Your Spices
Before adding liquids, let your spices toast for 30–60 seconds in the hot pot. This releases their oils and intensifies the overall flavor of the chili.
2. Don’t Skip the Lime Juice
A splash of lime juice at the end brightens the dish and balances the hearty, earthy flavors. It’s a small detail that makes a big difference.
3. Use Fire-Roasted Tomatoes
If you can find them, fire-roasted tomatoes add a smoky, slightly charred flavor that complements the sweetness of the potatoes perfectly.
4. Garnish Generously
Don’t underestimate the power of toppings — creamy avocado, cool yogurt, or a sprinkle of cheese add layers of flavor and texture that make every bite more satisfying.
FAQs
1. Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work beautifully in this recipe and are a great alternative if you prefer a richer, juicier flavor. Chicken thighs have a slightly higher fat content than breasts, which helps keep the meat tender and flavorful even after long cooking times. They’re also more forgiving — you don’t have to worry about them drying out during simmering. Simply cut the thighs into bite-sized pieces just as you would the chicken breasts, and follow the recipe as written. Whether you choose breasts or thighs, the chili will still have that hearty, wholesome texture that makes it so satisfying.
2. Can I make this in a slow cooker?
Yes, this recipe adapts wonderfully to a slow cooker. To get the best flavor, sauté the onions, garlic, and spices first in a skillet before transferring everything to your slow cooker. This step helps release the aromas and deepen the taste of the chili. Then, combine all ingredients — including the chicken, sweet potatoes, beans, and broth — in the slow cooker. Cook on low for 6–7 hours or high for 3–4 hours, until the sweet potatoes are tender and the chicken is perfectly cooked through. The slow simmering process allows the flavors to meld beautifully, creating an extra rich and comforting chili.
3. How can I make it spicier?
If you like your chili with more kick, you have plenty of options. Add a diced jalapeño, serrano, or even a pinch of crushed red pepper flakes while cooking the onions and garlic. You can also stir in chipotle powder or a spoonful of adobo sauce for a smoky heat. Always start small, then adjust to taste — it’s easier to add more spice later than to tone it down once it’s in the pot.
4. What’s the best way to store and reheat it?
This chili stores and reheats wonderfully, making it perfect for meal prep. Let it cool completely before transferring to airtight containers. Store in the refrigerator for up to 4 days, or freeze for up to 3 months. When ready to eat, reheat gently on the stove over medium heat, stirring occasionally, or use the microwave for quick warming. If frozen, thaw overnight in the fridge before reheating. The flavors often deepen after a day or two, making your leftovers even more delicious the next time around.
Print
Hearty Chicken & Sweet Potato Chili Recipe
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
This hearty and wholesome chili is the perfect comfort meal for chilly nights, busy weeknights, or anytime you crave something warm and filling. Tender chunks of chicken, sweet potatoes, and beans come together in a rich, spiced broth that’s both nourishing and full of flavor. It’s a lighter take on a classic chili — simple, satisfying, and made with real, feel-good ingredients the whole family will love.
Ingredients
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1 ½ pounds boneless, skinless chicken breasts, cubed
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2 tablespoons olive oil
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1 large onion, diced
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3 cloves garlic, minced
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1 red bell pepper, chopped
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1 green bell pepper, chopped
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2 medium sweet potatoes, peeled and cubed
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1 (15-ounce) can black beans, drained and rinsed
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1 (15-ounce) can kidney beans, drained and rinsed
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1 (15-ounce) can diced tomatoes
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1 (6-ounce) can tomato paste
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3 cups low-sodium chicken broth
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2 teaspoons ground cumin
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1 tablespoon chili powder
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1 teaspoon smoked paprika
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½ teaspoon ground coriander
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1 teaspoon ground cinnamon (optional)
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Salt and black pepper to taste
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1 tablespoon lime juice
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¼ cup chopped fresh cilantro (for garnish)
Optional toppings: diced avocado, shredded cheese, Greek yogurt or sour cream, sliced green onions, lime wedges
Instructions
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Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 4–5 minutes until softened.
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Stir in garlic and cook for another minute until fragrant.
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Add the cubed chicken and cook for 5–7 minutes, stirring occasionally, until lightly browned.
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Add the red and green bell peppers and sweet potatoes. Cook for 3–4 minutes to soften slightly.
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Stir in cumin, chili powder, smoked paprika, coriander, cinnamon, salt, and black pepper. Toast spices for 30 seconds to deepen flavor.
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Add tomato paste and stir well to coat the ingredients.
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Pour in diced tomatoes, chicken broth, black beans, and kidney beans. Stir to combine.
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Bring to a gentle boil, then reduce heat to low. Cover and simmer for 30–35 minutes, stirring occasionally, until the sweet potatoes are tender and the chicken is fully cooked.
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Stir in lime juice and taste for seasoning, adjusting salt or spices as needed.
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Serve hot, garnished with cilantro, avocado, cheese, or your favorite toppings.
Notes
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Cut sweet potatoes into even cubes for consistent cooking.
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Adjust chili powder or paprika for your preferred spice level.
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For a thicker chili, uncover the pot during the last 10 minutes of simmering; for a thinner texture, add more broth.
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Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.
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The flavors deepen overnight, making it an ideal make-ahead meal.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
