Today’s Chicken and Sweet Potato Chili has helped keep The Artist and me happy and satisfied during the recent rainy days. When the weather is wet and cold, good old-fashioned comfort foods warm and fill us up. There is nothing better to chase away the blues on chilly days!
This recipe is part of our Progressive Eats team and is hosted this month by Susan of The Wimpy Vegetarian. She challenged us to create a healthier recipe by either updating an existing recipe from our blogs or make something new with a healthy spin. I realized that while I have a couple of chili recipes on The Heritage Cook, I didn’t have a lighter, less heavy version. It is time to remedy that.
I like my chili to be bold and full of flavor. Using a variety of chili powders with spices and herbs adds layers of flavor that are endlessly variable. Replacing the traditional beef with chicken and adding sweet potatoes lightens the calories and raises the healthiness without sacrificing any of the flavor.
This time I kept my chili fairly mild to give The Artist’s tummy a respite. Normally I would have included some chopped jalapeno peppers. If these are too hot for you, try using chopped mild chiles for a boost of flavor and a spark of heat without searing your mouth.
For today’s meal I chose to top my chili with avocado slices and chopped green onions which add a pop of color and cooling creaminess to the chili. They complement the orange sweet potatoes and yellow corn making every bite more beautiful and delicious. Use you favorite toppings for your own customized version!
A recipe is only a guideline to help you be creative. If you like a specific flavor or ingredient, add more. If you don’t like something leave it out or replace it. When you make a recipe your own with adaptations, it becomes a meal that can evolve into a family tradition.
This isn’t the most beautiful dish to photograph but it sure does taste good LOL. Enjoy this Chicken and Sweet Potato Chili and the other recipes listed below soon and have a wonderful weekend!
Key Ingredients for Chicken and Sweet Potato Chili:
- Onion, celery, garlic, sweet potatoes, and bell pepper
- Chili powder, ancho chili powder, chipotle powder, cumin, oregano
- Black beans, chicken broth, masa harina, corn, cooked chicken, lime juice
Why does the recipe call for masa harina or corn flour?
Masa harina (very finely ground corn) helps thicken the broth a bit, giving a little more textural interest to your chili. If you don’t have masa, a little corn flour works just as well and both are gluten-free. If you don’t have either, make a cornstarch slurry, stir it into the hot liquid, and bring to a boil to thicken it.
If you are only going to be using a few slices of avocado, you can cut them straight off the pit. Yep, just use a sharp knife to cut a slice or more off the avocado, straight through the skin, and then you can very easily peel off the tough outer skin from each slice. This is so much easier than struggling to remove the pit and learning how to get an avocado out of the peel!
How to make Chicken and Sweet Potato Chili:
- Sauté the onions, celery, garlic, sweet potatoes, and bell peppers in a Dutch oven
- Stir in the chili powders, cumin, and oregano, stirring
- Whisk the masa harina into the broth and add to the vegetables; bring to a boil then simmer 15 minutes
- Increase heat and stir in the corn and chicken; cook just until the chicken is warmed through and potatoes are tender
- Add lime juice then taste and adjust seasonings with salt and pepper
- Ladle into bowl and top with your favorite garnishes; pass hot sauce at the table
When working with citrus fruits, rolling them on the counter, pressing down with the palm of your hand will help release the juices from the membranes. You can also microwave the fruit for 5 seconds. Then cut in half and use a reamer to extract as much juice as possible.
Kitchen Tools I Use to Make This Recipe (affiliate links):
Always check the component ingredients for any possible gluten or cross-contamination. It is easier for us to readily recognize gluten-free products these days thanks to labeling laws. If you have any doubts, contact the manufacturer and ask about their food safety practices.
- 2 tbsp olive oil
- 1/2 large onion, chopped
- 2 stalks celery, chopped finely
- 1 clove garlic, minced
- 2 cups bite-sized cubed sweet potatoes, from about 2 potatoes
- 1 large red bell pepper, finely chopped
- 1 tbsp chili powder
- 1 tbsp ancho chili powder
- 1 tsp chipotle powder
- 2 tsp ground cumin
- 2 tsp dried oregano
- 1 (15 oz) can black beans, rinsed and drained well
- 3 cups low-sodium chicken broth
- 3 tbsp masa harina or corn flour, optional
- 2 cups frozen corn kernels
- 3 cups cubed cooked chicken (cut into bite-sized pieces)
- Freshly squeezed lime juice, optional
- Kosher salt and freshly ground black pepper, to taste
- Avocado, sliced green onions, sour cream, crumbled tortilla chips, or cilantro, etc. for garnishes
- Heat the oil in a large pot or Dutch oven over medium-high heat. When shimmering, add the onion, celery, garlic, sweet potatoes, and bell peppers. Cook, stirring occasionally, until the vegetables are slightly softened, 5 to 6 minutes. Stir in the chili, ancho, chipotle, cumin, and oregano and cook, stirring, 1 minute. You want the vegetables evenly coated with the oil and seasonings.
- Whisk together the broth and masa harina and stir into the vegetable mixture. Bring to a boil, stirring often. Reduce heat to medium-low, partially cover, and simmer gently for 15 minutes stirring occasionally, or until the potatoes are just getting to fork tender.
- Increase heat to medium-high and stir in the corn and chicken. Reduce heat to medium and cook until heated through, 2 to 3 minutes. Stir in the lime juice, to taste, half to 1 whole lime. Taste and adjust the seasonings with salt and pepper.
- Ladle into bowls and top with your choice of avocado, green onions, sour cream, crumbled tortilla chips, or cilantro, if desired. Pass hot sauce at the table for people to add more heat to their individual bowls.
Adapted from an EatingWell recipe
Amount Per Serving: Calories: 694Total Fat: 27gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 78mgSodium: 328mgCarbohydrates: 86gFiber: 16gSugar: 12gProtein: 35g
Welcome to Progressive Eats, our virtual version of a progressive dinner party where each course is held at a different home. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. This month’s theme is Making Healthier Versions of our Favorite Dishes and is hosted by Susan of The Wimpy Vegetarian. We have a great mix of dishes to entice and delight you. See the links below for more inspiration and great recipes!
Healthier Versions of Favorite Dishes
- Raspberry and Lime Vodka Soda – Creative Culinary
- Chicken and Sweet Potato Chili – The Heritage Cook (You are here)
- Vegan Sloppy Joe Sliders – The Wimpy Vegetarian
- Baked Crab Cakes – Healthy Delicious
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Create a New Tradition Today!