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Why You'll Love This onepot chicken and sweet potato chili for cozy family dinners
- Easy to Make: This recipe requires minimal prep work and can be cooked in just one pot, making it perfect for busy weeknights.
- Delicious and Nutritious: This chili is packed with protein, fiber, and vitamins, making it a nutritious and satisfying meal for the whole family.
- Customizable: Feel free to add your favorite toppings or mix-ins to make this recipe your own.
- Make-Ahead Friendly: This recipe can be made ahead of time and refrigerated or frozen for later use.
- Budget-Friendly: This recipe uses affordable ingredients and makes a large batch, perfect for feeding a crowd.
- Perfect for Any Time of Year: Whether you're looking for a warm and comforting meal in the winter or a light and refreshing meal in the summer, this recipe is perfect for any time of year.
- Easy to Scale: This recipe can be easily scaled up or down to feed any size crowd.
- Gluten-Free and Dairy-Free Options: This recipe can be easily adapted to accommodate gluten-free and dairy-free diets.
Ingredient Breakdown
The key ingredients in this recipe are chicken breast or thighs, sweet potatoes, onions, garlic, diced tomatoes, kidney beans, and chili powder. Each of these ingredients plays a crucial role in the flavor and texture of the final dish. The chicken provides lean protein, while the sweet potatoes add natural sweetness and creamy texture. The onions and garlic add a depth of flavor, while the diced tomatoes and kidney beans add moisture and fiber. Finally, the chili powder adds a spicy kick that brings the whole dish together. When selecting these ingredients, be sure to choose fresh and high-quality options to ensure the best flavor and texture.
How to Make onepot chicken and sweet potato chili for cozy family dinners
Heat 2 tablespoons of oil in a large pot over medium-high heat until shimmering.
Add 1 pound of chicken breast or thighs to the pot and cook until browned on all sides, about 5-7 minutes.
Add 1 large onion, diced, and 3 cloves of garlic, minced, to the pot and cook until the onions are translucent, about 5 minutes.
Add 2 large sweet potatoes, peeled and diced, to the pot and cook for 5 minutes, stirring occasionally.
Add 1 can of diced tomatoes and 1 can of kidney beans, drained and rinsed, to the pot and stir to combine.
Add 1 tablespoon of chili powder and 1 teaspoon of cumin to the pot and stir to combine. Season with salt and pepper to taste.
Bring the chili to a simmer and cook for 20-25 minutes, or until the sweet potatoes are tender and the flavors have melded together.
Serve the chili hot, garnished with chopped fresh cilantro, scallions, or a dollop of sour cream, if desired.
Tips for Perfect Results
Choose fresh and high-quality ingredients to ensure the best flavor and texture in your chili.
Cook the sweet potatoes until they are tender, but still hold their shape. Overcooking can make them mushy and unappetizing.
Add more or less chili powder to adjust the heat level to your liking. You can also add diced jalapenos or serrano peppers for extra heat.
Let the chili simmer for at least 20-25 minutes to allow the flavors to meld together and the sweet potatoes to cook through.
Add a squeeze of fresh lime juice or a splash of vinegar to balance out the richness of the chili.
Try adding different toppings such as diced onions, shredded cheese, sour cream, or diced avocado to change up the flavor and texture of the chili.
Serve the chili with some crusty bread, cornbread, or over rice to make it a filling and satisfying meal.
Let the chili cool completely, then transfer it to an airtight container or freezer bag and store it in the freezer for up to 3 months. Reheat and serve when needed.
Common Mistakes to Avoid
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Not Browning the Chicken:
Fix: Make sure to cook the chicken until it is browned on all sides to add flavor and texture to the chili.
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Overcooking the Sweet Potatoes:
Fix: Cook the sweet potatoes until they are tender, but still hold their shape. Overcooking can make them mushy and unappetizing.
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Not Adjusting the Seasoning:
Fix: Taste and adjust the seasoning as needed to ensure the chili is flavorful and balanced.
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Not Letting it Simmer:
Fix: Let the chili simmer for at least 20-25 minutes to allow the flavors to meld together and the sweet potatoes to cook through.
Variations & Substitutions
Add diced jalapenos or serrano peppers to the chili for an extra kick of heat.
Replace the chicken with roasted vegetables such as zucchini, bell peppers, or mushrooms for a vegetarian version of the chili.
Replace the chili powder with a gluten-free alternative and be sure to check the ingredients of the canned diced tomatoes and kidney beans to ensure they are gluten-free.
Replace the sour cream or cheese with a dairy-free alternative such as coconut cream or vegan cheese shreds.
Replace the sweet potatoes with a low-carb alternative such as cauliflower or zucchini.
Cook the chili in a slow cooker on low for 6-8 hours or on high for 3-4 hours.
Storage & Make-Ahead
Store the chili at room temperature for up to 2 hours. After 2 hours, refrigerate or freeze the chili to prevent bacterial growth.
Store the chili in the refrigerator for up to 3 days. Reheat the chili to an internal temperature of 165°F (74°C) before serving.
Store the chili in the freezer for up to 3 months. Thaw the chili overnight in the refrigerator or reheat it from frozen in the microwave or on the stovetop.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare this recipe up to 2 days in advance. Store it covered in the refrigerator and bring to room temperature before serving. The flavors actually improve as they meld together overnight.
Can I freeze this recipe?
Yes, you can freeze this recipe for up to 3 months. Let it cool completely, then transfer it to an airtight container or freezer bag and store it in the freezer. Reheat and serve when needed.
Is this recipe gluten-free?
This recipe can be made gluten-free by replacing the chili powder with a gluten-free alternative and ensuring that the canned diced tomatoes and kidney beans are gluten-free.
Can I make this recipe in a slow cooker?
Yes, you can make this recipe in a slow cooker. Cook the chili on low for 6-8 hours or on high for 3-4 hours.
Can I add other ingredients to this recipe?
Yes, you can add other ingredients to this recipe to make it your own. Some ideas include diced bell peppers, chopped fresh cilantro, or a splash of vinegar.
Is this recipe spicy?
This recipe has a moderate level of heat, thanks to the chili powder. If you prefer a milder flavor, you can reduce or omit the chili powder. If you prefer a spicier flavor, you can add more chili powder or add diced jalapenos or serrano peppers.
Can I serve this recipe at a party?
Yes, this recipe is perfect for a party! You can serve it in a large pot or individual bowls, and offer a variety of toppings such as shredded cheese, sour cream, or diced onions.
onepot chicken and sweet potato chili for cozy family dinners
Ingredients
- 1 lb boneless, skinless chicken breast or thighs, cut into 1-inch pieces
- 2 large sweet potatoes, peeled and diced
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) red kidney beans, drained and rinsed
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat oil in a large pot. Heat 1 tablespoon of oil in a large pot or Dutch oven over medium-high heat. Add the diced onion and cook until translucent, about 3-4 minutes.
- Add the chicken and cook until browned. Add the chicken to the pot and cook until browned on all sides, about 5-6 minutes. Remove the chicken from the pot and set aside.
- Soften the sweet potatoes. Add the diced sweet potatoes to the pot and cook for 5 minutes, stirring occasionally, until they start to soften.
- Add the garlic, chili powder, cumin, and cayenne pepper (if using). Cook for 1 minute, stirring constantly, until the spices are fragrant.
- Add the diced tomatoes, beans, salt, and pepper. Stir to combine, then add the cooked chicken back to the pot. Pour in enough chicken broth to cover the ingredients and bring to a boil.
- Simmer the chili. Reduce the heat to low and simmer the chili, covered, for 20-25 minutes, or until the sweet potatoes are tender and the chicken is cooked through.
- Taste and adjust. Taste the chili and adjust the seasoning as needed. Serve hot, garnished with chopped fresh cilantro or scallions, if desired.
Recipe Notes
- To make this recipe in a slow cooker, brown the chicken and cook the onion and sweet potatoes in a skillet, then transfer everything to the slow cooker and cook on low for 6-8 hours.
- If using cayenne pepper, start with a small amount (1/4 teaspoon) and adjust to taste, as it can be quite spicy.
- For a thicker chili, mash some of the sweet potatoes against the side of the pot or use an immersion blender to puree a portion of the chili.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. Reheat gently over low heat, adding a splash of water or broth if the chili has thickened too much.
