Sweet Potato Chili Chicken

 Sweet Potato Chili Chicken

This recipe has so many flavors with the mix of spices; corn and bell pepper giving this healthy one-pot chicken chili recipe with a Southwestern flavor and it’s a great way of using up some leftover chicken. 

Serve with your favorite hot sauce and low sodium tortilla chips.

Serving size: about 1½ cups and contains 570 mg of sodium

Ingredients

•   2 tablespoons extra-virgin olive oil
•  3 Cloves of crushed garlic
•   1 large onion, chopped
• 2 cups cubed sweet potato ( ½-inch)
• 1 medium green bell pepper, chopped
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• ¼ teaspoon Ground pepper
• 1 15-ounce can low-sodium cannellini beans, rinsed
• 2 cups low-sodium chicken broth
• 1 cup frozen corn
• 2 cups cubed cooked chicken ( ½-inch; about 10 ounces)
• Non fat Greek yogurt, avocado and/or cilantro for garnish

Preparation

Heat the oil in a large pot over medium-high heat. Add onion, garlic, sweet potato and bell pepper; cook, stirring occasionally, until the vegetables are slightly softened, 5 to 6 minutes. Stir in chili powder, cumin and oregano and cook, stirring, until fragrant, 1 minute.

Add beans and broth (or stock) and bring to a boil. Reduce heat, partially cover and simmer gently for 15 minutes.

Increase heat to medium-high and stir in corn; cook 1 minute. Add chicken and cook until heated through, 1 to 2 minutes more. 

Remove from heat.

 Stir in pepper. 

Serve topped with Non Fat Greek Yogurt , avocado and/or cilantro, if desired.

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