Shredded Chicken Sweet Potato Chili

Come wintertime, chili is a staple in this house. Between the delicious flavor and the coziness this meal provides, it is hands down one of my favorite comfort foods. I’ve made many of versions of chili, such as my meat chili and turkey chili, but I’ve never ventured into the shredded chicken version. Feeling inspired, I decided to give it a try and I really don’t know if I will ever go back to any other combination.

Since I was already mixing things up when it came to the main protein of the chili, I decided to switch up a few other of my “typical” chili ingredients. I subbed my typical kidney beans for chickpeas and also tossed in some sweet potatoes (cause, why not?). Another main reason I love chili is that it is the perfect type of meal to batch cook for either a large group and lay out a bunch of toppings for people to make their own bowls or to freeze leftovers and reheat later on. I personally am one who believes chili si even better the next day and I don’t think I’m alone in that theory! It is safe to say that I’ll be making this many of times in the future.  

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Shredded Chicken Sweet Potato Chili

Yield: 4-5

Author: Cameron Rogers

Prep time: 10 MinCook time: 40 MinTotal time: 50 Min

Ingredients

• Chicken thighs – boneless and skinless (4)
• Sweet potato (1)
• Jalapeño (1)
• Bell pepper (1)
• Onion (1)
• Avocado oil (1 tablespoon)
• Chicken broth (3 cups)
• Crushed tomatoes (1 24oz can)
• Chickpeas (1 15oz can)
• Black beans (1 15oz can)
• Salt (2 teaspoons)
• Black pepper (2 teaspoons)
• Red pepper flakes (1 teaspoon)
• Chili powder (1 teaspoon)

Optional Toppings

• Greek yogurt
• Sour cream
• Avocado
• Shredded cheese

Instructions

1. Dice the onion, jalapeño, and bell pepper into ¼ inch pieces
2. Cut the sweet potato into 1.2 inch pieces and set aside
3. Strain the chickpeas and black beans from the can and set aside
4. In a pot over medium heat, add 1 tablespoon of avocado oil and the diced jalapeño, bell pepper, and onion
5. Sauté for ~10 minutes until fragrant and slightly browned
6. Add the crushed tomatoes, chickpeas, black beans, chicken broth, and sweet potato into the pot
7. Add the chicken thighs into the pot, submerge them in the liquid, and season the mixture with salt, black pepper, red pepper flakes, and chili powder
8. Cover the pot and cook on high heat until the mixture boils
9. Lower to medium heat and cook, covered, for ~20 minutes or until the chicken is cooked through
10. Remove the chicken thighs from the pot and shred using two forks
11. Place the shredded chicken back into the pot and cook, covered, on low heat for 10 minutes
12. Remove from the heat and serve alongside toppings of your choice (I prefer avocado, Greek yogurt, and shredded cheese)

Allergen Information

1. Gluten Free
2. Dairy Free (depending on toppings chosen)
3. Soy Free
4. Nut Free
5. Grain Free

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