Introduction

Sweet Potato Chicken Chili offers a delightful twist on classic chili, combining tender chicken, hearty beans, and sweet potatoes for a comforting and flavorful meal. This dish balances savory spices with the natural sweetness of sweet potatoes, making it a satisfying high-protein option perfect for any day.

A close-up view of a bowl filled with a thick stew featuring several layers: large orange chunks of sweet potato, shredded light brown chicken pieces, and whole black beans mixed in a rich, reddish-brown tomato-based sauce. The stew is garnished with fresh green cilantro leaves scattered on top, adding a bright contrast. The bowl is white with a slight speckled texture, placed on a white marbled surface, highlighting the vibrant colors and textures of the stew. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
1 large yellow onion, finely chopped

2 bell peppers (any color), chopped
3 cloves garlic, minced

1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces (or shredded rotisserie chicken)
2 tablespoons chili powder

1 tablespoon ground cumin
1 teaspoon smoked paprika
½ teaspoon ground coriander

¼ teaspoon cayenne pepper (or more, to taste)
1 teaspoon dried oregano
Salt and freshly ground black pepper, to taste

2 medium sweet potatoes (about 1.5 pounds total), peeled and cut into ½-inch cubes
1 (28-ounce) can crushed tomatoes
1 (15-ounce) can diced tomatoes, undrained

1 (15-ounce) can black beans, rinsed and drained
1 (15-ounce) can kidney beans, rinsed and drained
4 cups chicken broth

1 tablespoon tomato paste
1 lime, juiced (optional)
Fresh cilantro, chopped, for garnish (optional)

Sour cream or Greek yogurt, for garnish (optional)
Shredded cheddar cheese, for garnish (optional)

Instructions

Step 1: Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add chopped onion and bell peppers. Cook, stirring occasionally, until softened and lightly caramelized, about 8-10 minutes. Add minced garlic and cook for another minute until fragrant.

Step 2: Add chicken thighs to the pot, season with salt and pepper, and cook, stirring, until lightly browned on all sides. If using shredded rotisserie chicken, add it in the last 5 minutes of simmering instead.
Step 3: Stir in chili powder, cumin, smoked paprika, coriander, cayenne pepper, and oregano. Cook, stirring constantly, for 1 minute to bloom the spices and release their aromas.
Step 4: Add cubed sweet potatoes, crushed tomatoes, diced tomatoes with their juice, black beans, kidney beans, chicken broth, and tomato paste. Stir well to combine all ingredients.

Step 5: Bring chili to a simmer, then reduce heat to low. Cover and cook for at least 45 minutes, stirring occasionally, until sweet potatoes are tender and flavors are well melded. For richer flavor and texture, simmer up to 2 hours, adding more broth if too thick.
Step 6: Taste the chili and adjust seasoning with salt, pepper, or more cayenne for heat. Stir in fresh lime juice for a bright finish, if using.
Step 7: Serve hot, garnished with chopped cilantro, a dollop of sour cream or Greek yogurt, and shredded cheddar cheese, if desired.

Tips & Variations

For deeper sweetness and texture, roast the sweet potato cubes separately until caramelized before adding them during the last 20-30 minutes of simmering.
If you prefer less heat, reduce or omit the cayenne pepper and adjust spices to taste.
Substitute butternut squash or carrots for sweet potatoes to try different root vegetable flavors and textures.

Omit beans if you prefer a bean-free chili or add vegetables like corn or zucchini for extra variety.
Use chicken breasts if preferred, but add them later in the cooking process to avoid drying out.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. This chili also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

A close-up view of a bowl filled with a thick stew containing large orange cube-shaped sweet potato pieces, shredded light brown chicken, and black beans mixed throughout in a rich, reddish-brown sauce, with small bits of green vegetables and tomatoes visible. The stew is topped with fresh green cilantro leaves scattered over the surface. The bowl is white and has a speckled texture. The scene is set against a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chicken?

Yes, chicken breasts can be used instead of thighs, but be careful not to overcook them to prevent dryness. Adding shredded rotisserie chicken near the end of cooking is a convenient alternative.

What if I don’t like beans in my chili?

Beans are optional. You can omit them entirely or substitute with vegetables like corn or diced zucchini to maintain texture and nutrition without the beans.

How spicy should this chili be?

The recipe uses ¼ teaspoon cayenne pepper for mild heat, but you can adjust the amount to suit your taste. Adding chipotle powder or fresh jalapeños can increase spiciness and add smoky flavor.

Can I make this chili ahead of time?

Absolutely! This chili often tastes better the next day as the flavors deepen. Cool completely before refrigerating, and reheat gently when ready to serve.

Is sweet potato the only alternative root vegetable that works?

No, butternut squash and carrots are great alternatives. Butternut squash has a similar sweetness and creamy texture, while carrots add sweetness and color but a firmer texture.