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      1. Home
      2. Recipes & Nutrition
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      4. Chicken Chili with Sweet Potatoes

      Chicken Chili with Sweet Potatoes

      Low Sodium Low Potassium Low Phosphorus High Protein Diabetes-Friendly Heart Healthy Dairy-Free Egg-Free No Shellfish Nut-Free Gluten-Free Southwest Chicken Dinner Soup

      Chicken Chili with Sweet Potatoes

      Low Sodium Low Potassium Low Phosphorus High Protein Diabetes-Friendly Heart Healthy Dairy-Free Egg-Free No Shellfish Nut-Free Gluten-Free Southwest Chicken Dinner Soup
      5 servings
      Prep 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
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      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
      • 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.
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