Description
A recipe for chicken, sweet potato and black bean chili that is simple, easy, healthy and delicious!
Ingredients
Scale
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken thighs (about 4), diced
- 1 onion, peeled and diced
- 3 garlic cloves, minced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon oregano
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1 (14-oz) can of black beans, rinsed
- 3 medium sweet potatoes, peeled and diced
- 1 (28-oz) can fire roasted diced tomatoes, with juices
- About 21 ounces chicken broth (empty can of tomatoes filled about 3/4 full of broth)
- Toppings of choice: cheese, avocado, sour cream, greek yogurt, etc
Instructions
- Heat olive oil in a large dutch oven over medium high heat. Add chicken and onions and saute until chicken is browned and onions begin to soften. Add garlic and continue to saute for another minute or so. Add spices and continue to cook, stirring the whole time, for about 1 minute. Chicken and onion mixture should be well-coated and mixture very fragrant.
- Add black beans, sweet potatoes, tomatoes and chicken broth and stir. Simmer covered for about 30-45 minutes on low heat. Remove lid and continue to cook for another 15-30 minutes, or until mixture is thickened to your liking.
- Serve with toppings of choice