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