Sweet potato & chicken chili

The temperatures have finally started to cool off around here, and we jumped at the chance to make this sweet potato & chicken chili from Pinch of Yum.  It is thick, hearty and delicious- welcome, Fall!!

SWEET POTATO & CHICKEN CHILI

Yield: 6 servings

Ingredients:

1½ lbs. chicken breasts

5 cups chicken broth

1 onion, minced

2 cloves garlic, minced

1 jalapeno, minced

2 tablespoons butter or olive oil

1 Tbsp chili powder

1 teaspoon salt

2 large sweet potatoes, peeled and diced (about 4 cups)

2 14-ounce cans fire roasted tomatoes, undrained

1 14-ounce can black beans, drained and rinsed

Cilantro, for topping

Instructions:

1). Poach the chicken: Bring the chicken broth to a rolling boil and add the raw chicken breasts. Cover and cook for 5 minutes. Turn off the heat and let the chicken continue to cook in the broth for another 20 minutes. Remove the chicken, let cool, and shred with two forks. Reserve 2 cups of broth.

2). Saute the veggies: Heat the butter in a large soup pot over medium heat. Add the onion, garlic, and jalapeño and saute until tender. Add the chili powder, salt, and sweet potatoes. Saute until the sweet potatoes are lightly browned.  Add the fire roasted tomatoes, black beans, shredded chicken and reserved broth. Stir and cover with a tight fitting lid. Keep over medium low heat for 45 minutes without stirring.

3). Make it saucy: After 45 minutes, uncover and you’ll see a bunch of chicken and veggies with hardly any liquid. Perfect. Add 2 cups of water (or less, as needed) and stir to combine. Season with salt and pepper and serve topped with cilantro.