Sweetpotato Chicken Chili
Winter is upon us in North Carolina and this Sweetpotato Chicken Chili is the perfect way to cozy up with a warm meal. It’s packed with protein from chicken and beans, and vitamin A from the sweetpotato. It’s become a go-to in our winter meal lineup!
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Ingredients:
1 medium Farm Pak sweetpotato, diced into 1/2 inch cubes (about 2-2 1/2 cups)
2 pounds boneless, skinless chicken thighs
2 cans cannellini beans, rinsed and drained
2 4-ounce cans diced green chiles
1 yellow onion, chopped
2 stalks celery, chopped
3 cloves garlic, minced
3 tablespoons olive oil
2 teaspoons chili powder
2 teaspoons dried oregano
1 teaspoon cumin
1 1/2 teaspoon salt
3 bay leaves
3 1/2 cups water
2 tablespoons fresh lime juice
Freshly ground pepper
Cilantro, sour cream, cheese, and/or avocado for serving
Directions:
Heat oil in a large skillet. Add onion, celery, and 1 tsp of salt. Saute for 5 minutes, stirring occasionally.
Add the diced sweetpotatoes and minced garlic and saute for another 5 minutes.
Stir in the chili powder, oregano, and cumin until combined.
Add the sauteed mixture to your Crock Pot along with 3 1/2 cups of water, the chicken thighs, beans, chiles, bay leaves, and the remaining 1/2 teaspoon of salt. Ensure all the ingredients are submerged in the liquid so they do not dry out while cooking.
Cook on low for 7-8 hours or on high for 4 hours.
Once cooked thoroughly, remove the bay leaves and discard.
Remove the chicken and shred, discarding any fatty pieces. Return the chicken to the Crock Pot.
Stir in fresh lime juice and freshly ground pepper.
Serve with your favorite toppings!