Tons of spice, corn and bell pepper give this healthy one-pot chicken chili recipe Southwestern flair.

Serve with your favorite hot sauce and tortilla chips.

 

 

Dietary Info: Egg Free | Nut Free | Soy Free | Gluten Free

Health Info: Healthy Aging | Healthy Immunity | Heart Healthy

Total Prep Time: 40 mins

 

 

 

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 cups cubed sweet potato ( ½-inch)
  • 1 medium green bell pepper, chopped
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 15-ounce can low-sodium cannellini beans, rinsed
  • 2 cups low-sodium chicken broth or homemade chicken stock
  • 1 cup frozen corn
  • 2 cups cubed cooked chicken ( ½-inch; about 10 ounces)
  • ¾ teaspoon salt
  • ¼ teaspoon ground pepper
  • Sour cream, avocado and/or cilantro for garnish

Directions

  1. 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.
  2. Add beans and broth (or stock) and bring to a boil. Reduce heat, partially cover and simmer gently for 15 minutes.
  3. Increase heat to medium-high and stir in corn; cook 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.