Skip to main content
Thrive On

Chicken Chili with Sweet Potatoes

Low SodiumLow PotassiumLow PhosphorusHigh Protein Diabetes-FriendlyHeart HealthyDairy-FreeEgg-FreeNo ShellfishNut-FreeGluten-FreeSouthwestChickenDinnerSoup

Chicken Chili with Sweet Potatoes

Low SodiumLow PotassiumLow PhosphorusHigh Protein Diabetes-FriendlyHeart HealthyDairy-FreeEgg-FreeNo ShellfishNut-FreeGluten-FreeSouthwestChickenDinnerSoup
5 servings
Active time: 25 minutes
Total time: 40 minutes

Description

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.

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.
© Meredith Operations Corporation. All rights reserved. Used with permission.

Nutrition Per Serving

  • Calories324 cal
  • Total Fat9.8 g
  • Saturated Fat1.7 g
  • Cholesterol0 mg
  • Sodium589 mg
  • Carbohydrate Total34.9 g
  • Protein26 g
  • Phosphorus295 mg
  • Potassium793 mg
  • Fiber7.8 g
  • Calcium86 mg

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 cups cubed sweet potato (1/2-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 (1/2-inch; about 10 ounces)
  • ¾ teaspoon salt
  • ¼ teaspoon ground pepper
  • Sour cream, avocado and/or cilantro for garnish

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 2 cups cubed sweet potato (1/2-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 (1/2-inch; about 10 ounces)
  • ¾ teaspoon salt
  • ¼ teaspoon ground pepper
  • Sour cream, avocado and/or cilantro for garnish

Description

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.

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.
© Meredith Operations Corporation. All rights reserved. Used with permission.
Download kidney-friendly cookbooks
Get inspired