Chili is the ultimate comfort food. I like to make chili with chicken because it's a bit lighter than beef chili. And I find the next-day infusion of smoky flavors to be even more pronounced when using chicken.
Since I omit beans for this chili, I toss in sweet potatoes for added carbs. And the little sweet potato cubes turn into exploding flavor bombs -- soaked with chili powder, paprika and cumin. oh, my!
And like nearly all soups and stews, the zest of this Southwest Chicken Chili the next day is even more smoky, savory and infused with all flavors southwest. Leftover lovers unite!
Top this chili with cilantro and avocado slices, and if you're feeling crazy -- make some cornbread to dip into this smoky Southwest Chicken Chili. Enjoy!
Southwest Chicken Chili
Recipe type: Main Dish, Dinner
Cuisine: Whole30, Paleo, Gluten-Free
Prep time: 10 mins
Cook time: 50 mins
Total time: 1 hour
Makes 4 servings
1 serving : 236 calories // 30 C // 4 F // 25 P
- 1 pound ground chicken
- 1/2 medium white onion, diced
- 2 garlic cloves, minced
- 28-ounce can of diced tomatoes
- 2 medium sweet potatoes, peeled and chopped into small cubes
- 1.5 cups chicken broth
- 2 tsp. chili powder
- 1 tsp. paprika
- 1 tsp. oregano, dried
- 1 tsp. ground cumin
- Salt and pepper
- In a medium saucepan over medium heat, add ground chicken. Break up with a spoon and allow to cook for 5 minutes.
- Add diced onions and minced garlic. Stir and cook 5-7 more minutes, or until meat is cooked through.
- Turn heat to high, and add canned diced tomatoes, cubed sweet potatoes, chicken broth and seasonings. Bring to a boil.
- Once boiling, reduce heat to low and and simmer uncovered for 20-40 minutes. The longer the simmer, the more infused the flavors!
- Top with cilantro and avocado slices!