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Weeknight • Chicken

Hearty Chicken & Sweet Potato Chili

A comforting and wholesome chili featuring tender chicken, sweet potatoes, black beans, and a medley of warming spices.

Prep
20 min
Cook
35 min
Servings
6
Level
Weeknight
Hearty Chicken & Sweet Potato Chili

When the weather turns cool or you just need a big bowl of comfort, this Hearty Chicken & Sweet Potato Chili is your answer. It's a flavorful twist on a classic, combining savory chicken, creamy sweet potatoes, and black beans in a rich, spiced broth. Easy to make and even better the next day, it's a family-friendly meal that's sure to warm you from the inside out.

Ingredients

Yield: 6 servings

Main

  • 1 tablespoon olive oil
  • 1 lb boneless, skinless chicken breasts or thighs, cut into 1/2-inch pieces
  • 1 yellow onion, chopped
  • 2 cloves garlic, minced
  • 1 red bell pepper, chopped
  • 1 medium sweet potato, peeled and diced into 1/2-inch cubes
  • 1 (14.5 oz) can diced tomatoes, undrained
  • 1 (15 oz) can black beans, rinsed and drained
  • 1 (15 oz) can kidney beans, rinsed and drained
  • 4 cups chicken broth
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • Salt and black pepper to taste

For Serving (Optional Toppings)

  • Shredded cheddar cheese
  • Sour cream or Greek yogurt
  • Chopped fresh cilantro or green onions
  • Tortilla chips or cornbread

Preparation

  1. Step 1

    Heat olive oil in a large Dutch oven or pot over medium-high heat. Add the chicken pieces and cook until lightly browned, about 5-7 minutes. Remove chicken to a plate and set aside.

  2. Step 2

    Add the chopped onion, minced garlic, and red bell pepper to the pot. Cook until softened, about 5-7 minutes.

  3. Step 3

    Stir in the diced sweet potato, diced tomatoes (with their juice), black beans, kidney beans, chicken broth, chili powder, cumin, smoked paprika, oregano, and cayenne pepper (if using). Bring the mixture to a simmer.

  4. Step 4

    Return the cooked chicken to the pot. Reduce heat to low, cover, and let simmer for 20-25 minutes, or until the sweet potatoes are tender and the flavors have melded. Stir occasionally to prevent sticking.

  5. Step 5

    Taste the chili and season with salt and black pepper as needed. If the chili is too thick, add a splash more broth. If it's too thin, let it simmer uncovered for a few more minutes.

  6. Step 6

    Ladle the hot chili into bowls and top with your favorite garnishes like shredded cheese, sour cream, and fresh cilantro. Serve with tortilla chips or warm cornbread.

Tips

  • This chili freezes beautifully! Make a double batch and freeze half for a quick meal later.
  • For a vegetarian option, omit the chicken and add another can of black beans or chickpeas, or more vegetables like corn and zucchini.

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