Sweet Potato & Chicken Chili Sweet Potato & Chicken Chili

Sweet Potato & Chicken Chili | Food styling by Claire Stubbs | Prop styling by The Props Image by: Maya Visnyei

Top with shredded cheddar cheese, a dollop of sour cream and chopped green onions.

  • Prep time 30 minutes
  • Total time 1 hour & 30 minutes

Ingredients

  • 1 tablespoon canola oil
  • 1 kg lean ground chicken
  • 2 tablespoons chili powder
  • 1 tablespoon dried oregano
  • 6 stalks celery , diced
  • 2 onions , diced
  • 2 sweet green peppers , diced
  • 1 sweet potato , peeled and grated
  • 2 cans (each 796 mL) diced or stewed tomatoes
  • 2 cans (each 400 mL) sodium-reduced mixed beans , drained and rinsed
  • 1/3 cup white vinegar
  • 2 tablespoons Dijon mustard
  • 2 teaspoons salt
  • 1/2 teaspoon pepper

Method

In Dutch oven or large heavy-bottomed saucepan, heat oil over medium-high heat; cook chicken, breaking up with spoon, until no longer pink, about 5 minutes.

Stir in chili powder, oregano, celery, onions, green peppers, sweet potato, tomatoes, beans, vinegar, mustard, salt and pepper. Reduce heat to medium; cover and simmer, stirring often, for 1 hour. (Chili will thicken as it sits.)

Makes 10 to 12 servings.
 

Nutritional facts Per each of 12 servings: about

  • Fibre 4 g
  • Sodium 474 mg
  • Sugars 4 g
  • Protein 12 g
  • Calories 152
  • Total fat 8 g
  • Potassium 299 mg
  • Cholesterol 41 mg
  • Saturated fat 2 g
  • Total carbohydrate 16 g
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Lunch & Dinner

Sweet Potato & Chicken Chili

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