Description
Soulful Mexican-inspired chili blends hearty black beans, tender chicken, and roasted sweet potatoes into a robust one-pot meal. Warm spices and rich textures create a comforting dish that satisfies through bold flavors and nourishing ingredients you’ll crave.
Ingredients
Scale
Protein:
- 1 pound (454 grams) boneless chicken breasts or 2 heaping cups rotisserie chicken, chopped into bite-sized pieces
Vegetables and Beans:
- 2 cups (480 milliliters) cubed sweet potatoes
- 1 can (14 ounces/400 grams) rinsed black beans
- 2 cans (14 ounces/400 grams each) diced tomatoes with their juices
- 1 cup (240 milliliters) corn
- 1 small bell pepper, sliced thinly into strips
- 1 small onion, diced
- 3 cloves minced garlic
Spices and Seasonings:
- 1 tablespoon chile powder
- 1 teaspoon ground cumin
- Coarse salt and fresh black pepper to taste
- Optional: ½ teaspoon red pepper flakes
- Olive oil for sautéing
Serving Options:
- Shredded sharp cheddar or monterey jack cheese
- Sour cream
- Tortilla chips
Instructions
- Prepare the chicken by generously seasoning with salt and freshly ground black pepper. Warm of olive oil in a large Dutch oven over medium heat, then thoroughly cook chicken breasts until no pink remains. Remove chicken and set aside to cool completely.
- Add additional oil to the pot, slightly increasing heat if necessary. Sauté diced onions and bell peppers for approximately 4-5 minutes, seasoning with a pinch of salt and pepper until vegetables become translucent and softened. Quickly introduce minced garlic, stirring to release its aromatic essence without burning.
- Carefully fold in diced sweet potatoes, canned tomatoes, rinsed black beans, and corn kernels. Sprinkle chile powder, ground cumin, red pepper flakes, coarse salt, and black pepper throughout the mixture, ensuring even distribution of spices.
- Slice cooled chicken into uniform bite-sized pieces and gently reintroduce to the pot. Reduce heat and allow ingredients to simmer together for 30-40 minutes, stirring intermittently. Verify sweet potatoes have reached desired tenderness and adjust seasonings as needed.
- Serve hot, garnishing each portion with shredded cheese, a dollop of sour cream, and crushed tortilla chips for added texture and flavor complexity.
Notes
- Prep this chili ahead of time for meal-prepping champions who love quick, nutritious dinners.
- Freeze individual portions in airtight containers for up to three months, maintaining maximum flavor and texture.
- Customize heat levels by adjusting red pepper flakes and chile powder to match personal spice preferences.
- Swap chicken with turkey or plant-based protein for versatile dietary adaptations without compromising taste.
- Choose fresh, firm sweet potatoes with smooth skin to ensure the best texture and sweetness in your chili.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing, Simmering
- Cuisine: Mexican-American
Nutrition
- Serving Size: 6
- Calories: 330 kcal
- Sugar: 5g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 3.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 20g
- Cholesterol: 70mg