Description
A hearty, warming chili made easy in the slow cooker, featuring tender chicken, sweet potatoes, beans, and warming spices—perfect for a comforting meal.
Ingredients
Units
Scale
- 1 lb boneless, skinless chicken breasts or thighs
- 2 medium sweet potatoes, peeled and diced (about 3 cups)
- 1 onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 2 cups low-sodium chicken broth
- 2 tbsp tomato paste
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp oregano
- 1/2 tsp salt (adjust to taste)
- 1/4 tsp black pepper
- Optional toppings: chopped cilantro, avocado slices, Greek yogurt or sour cream, shredded cheese
Instructions
- Place the chicken, sweet potatoes, onion, garlic, and bell pepper into the slow cooker.
- In a bowl, whisk together diced tomatoes, chicken broth, tomato paste, chili powder, cumin, smoked paprika, oregano, salt, and pepper.
- Pour the tomato and spice mixture over the ingredients in the slow cooker.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is cooked through and sweet potatoes are tender.
- Remove the chicken and shred it with two forks, then return it to the slow cooker and stir to combine.
- Add the drained beans, stirring them in. Cook an additional 15–20 minutes to heat the beans through.
- Serve hot with desired toppings such as cilantro, avocado, yogurt or sour cream, and shredded cheese.
Notes
- Can substitute chicken thighs for richer flavor.
- Adjust chili powder to taste for more or less heat.
- Make it gluten-free by ensuring tomato paste and broth are certified.
- To add depth, stir in a dash of lime juice just before serving.
- Leftovers store well and can be frozen for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 420 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: forty-five g
- Fiber: 9 g
- Protein: 25 g
- Cholesterol: 60 mg