Are you ready to warm up your kitchen with a bowl of comfort that’s bursting with flavor? Say hello to the Corn Sweet Potato Chicken Chili—a delightful blend of tender chicken, sweet potatoes, and vibrant corn that will have your taste buds dancing with joy! This hearty dish is not only easy to make, but it's also packed with nutrients, making it the perfect solution for busy weeknights or a cozy weekend meal. With just 45 minutes from prep to table, you’ll want to keep this recipe on repeat. Dive into the details below and discover how to create a chili that’s sure to impress family and friends alike!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 lb chicken breast, diced
- 2 cups corn, frozen or fresh
- 1 large sweet potato, peeled and diced
- 1 can black beans, drained and rinsed
- 1 can diced tomatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 tsp chili powder
- 1 tsp cumin
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Dice the chicken breast into bite-sized pieces, peel and dice the sweet potato, chop the onion, and mince the garlic. If using fresh corn, remove the kernels from the cob.
- In a large pot or Dutch oven, heat a tablespoon of olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes until fragrant, being careful not to let it burn.
- Next, add the diced chicken breast to the pot. Cook for about 5-7 minutes, stirring occasionally, until the chicken is browned and cooked through.
- Once the chicken is cooked, add the diced sweet potato to the pot. Stir well to combine all the ingredients.
- Sprinkle in the chili powder, cumin, salt, and pepper. Stir to coat the chicken and sweet potatoes with the spices.
- Add the frozen or fresh corn, drained black beans, and the can of diced tomatoes (including the juice) to the pot. Stir everything together to combine well.
- Pour in about 2 cups of chicken broth or water, enough to cover the ingredients. Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the sweet potatoes are tender.
- After the chili has simmered, taste and adjust the seasoning with more salt and pepper if needed. If you prefer a thicker chili, you can mash some of the sweet potato against the side of the pot.
- Once ready, remove from heat and let it cool slightly before serving. Garnish with fresh herbs, avocado, or cheese if desired.
- Serve hot, and enjoy your hearty Corn Sweet Potato Chicken Chili!
Tips
- Prep Ahead: To save time, you can chop your vegetables and chicken a day in advance. Store them in airtight containers in the fridge for quick assembly when you're ready to cook.
- Customize Your Spice Level: If you like your chili with a kick, consider adding diced jalapeños or a dash of hot sauce to elevate the heat!
- Use Fresh Ingredients: While frozen corn works great, using fresh corn off the cob will give your chili a sweeter, more vibrant flavor.
- Make it Vegetarian: For a meatless version, simply substitute the chicken with additional black beans or chickpeas, and use vegetable broth instead of chicken broth.
- Thickening the Chili: If you prefer a thicker chili, mash some of the sweet potato against the side of the pot as it simmers, or add a tablespoon of cornstarch mixed with water to help thicken it up.
- Garnish: Don’t forget to add your favorite toppings before serving! Fresh cilantro, diced avocado, or a sprinkle of cheese can take your chili to the next level.
- Storage: Leftovers can be stored in the fridge for up to 3 days or frozen for up to 3 months. Just reheat on the stove or in the microwave before serving.Enjoy your cooking adventure with this delicious Corn Sweet Potato Chicken Chili!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 35g
Fat: 8g
Saturated Fat: 2g
Cholesterol: 85mg
