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.
Low Sodium Shopping Here
Low Sodium Shopping Here
