Black Bean, Sweet Potato and Chicken Chili
Black Bean, Sweet Potato and Chicken Chili is a gluten free recipe with 6 servings. For $1.79 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. This main course has 528 calories, 26g of protein, and 26g of fat per serving. 13971 person found this recipe to be flavorful and satisfying. It is brought to you by Cinnamon Spice and Everything Nice. It is perfect for The Super Bowl. A mixture of olive oil, tortilla chips, corn, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is an affordable recipe for fans of American food. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 97%, this dish is amazing. Users who liked this recipe also liked Black Bean Sweet Potato Quinoa Chicken Chili, Sweet Potato and Black Bean Chili, and Sweet Potato and Black Bean Chili.
Servings: 6
Ingredients:
1 small bell pepper, cut into small, thin strips
1 can black beans, rinsed
2 cans (14 ounces) diced tomatoes with the juices
1 pound boneless chicken breasts or 2 heaping cups rotisserie chicken cut in bite-sized pieces
1 tablespoon chile powder
coarse salt and fresh black pepper
1 cup corn
3 cloves garlic, minced
1 teaspoon ground cumin
shredded sharp cheddar or montery jack cheese
olive oil, for sauteing
1 small onion, diced
1/2 teaspoon red pepper flakes, optional
sour cream
2 cups cubed sweet potatoes
tortilla chips
Equipment:
dutch oven
cutting board
pot
Cooking instruction summary:
Season the chicken with salt and pepper. Add 1 tablespoon oil to a Dutch oven or large soup pot set over medium heat and cook the chicken breasts on each side until cooked through in the center. Remove to a cutting board and cool.Add 2 tablespoons oil to the pot over medium heat and cook the onion and pepper (season with salt and pepper) until tender about 5 minutes. Add the garlic and saute until fragrant.Add the sweet potatoes, tomatoes, black beans and corn. Season with the chile powder, cumin, red pepper flakes, about 1 teaspoon coarse salt and 1/4 teaspoon black pepper. Cut the chicken into bite-sized pieces and add to the pot. Bring to a simmer and cook about 35 minutes, stirring every so often and adding more seasoning as needed until sweet potatoes are tender.Serve with shredded cheese, sour cream and/or tortilla chips.
Step by step:
1. Season the chicken with salt and pepper.
2. Add 1 tablespoon oil to a Dutch oven or large soup pot set over medium heat and cook the chicken breasts on each side until cooked through in the center.
3. Remove to a cutting board and cool.
4. Add 2 tablespoons oil to the pot over medium heat and cook the onion and pepper (season with salt and pepper) until tender about 5 minutes.
5. Add the garlic and saute until fragrant.
6. Add the sweet potatoes, tomatoes, black beans and corn. Season with the chile powder, cumin, red pepper flakes, about 1 teaspoon coarse salt and 1/4 teaspoon black pepper.
7. Cut the chicken into bite-sized pieces and add to the pot. Bring to a simmer and cook about 35 minutes, stirring every so often and adding more seasoning as needed until sweet potatoes are tender.
8. Serve with shredded cheese, sour cream and/or tortilla chips.
Nutrition Information:
covered percent of daily need
