I love chili which is why I have multiple recipes. Three-bean, vegetarian chili is my favorite, chicken chili with white beans is another favorite, but sometimes you need something a little different. The sweet potato gives this version of chili a slightly sweeter taste, and the corn adds that little something unexpected. It’s worth trying once. I’m pretty sure you’ll agree this is a keeper!
- 2 tablespoons extra-virgin olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups cubed sweet potato (1/2-inch)
- 1 medium green bell pepper, chopped
- 2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 15-ounce can of low-sodium cannellini beans, rinsed
- 2 cups low-sodium chicken broth or homemade chicken stock
- 1 cup frozen corn
- 2 cups cubed cooked chicken (1/2-inch; about 10 ounces)
- ¾ teaspoon salt
- ¼ teaspoon ground pepper
- Sour cream, avocado, and/or cilantro for garnish
Heat 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 for 1 minute. Add chicken and cook until heated through, 1 to 2 minutes more. Remove from heat. Stir in salt and pepper. Serve topped with sour cream, avocado, and/or cilantro, if desired.