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Chicken Black Bean and Sweet Potato Chili

Updated February 23, 2016
(1 Votes)

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This image courtesy of JosephDeLeo.cookstr.com

Every year at Foster’s Market we have a Chili Cook-off and all our customers bring their favorite chili recipe. This is one of my favorites of the non-traditional chili recipes which won the contest one year.

CostInexpensive

Moderate

Total Timeunder 2 hours

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionFamily Get-together, game day

Recipe Coursemain course

Dietary Considerationegg-free, halal, kosher, lactose-free, peanut free, soy free

Five Ingredients or LessYes

Mealdinner

Moodblue

Taste and Textureherby, meaty, savory, spiced

Ingredients

  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped
  • 1 red bell pepper, cored, seeded and chopped
  • 4 garlic cloves, minced
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoons dried marjoram
  • 1 teaspoon dried basil
  • 2 teaspoons sea salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper, plus more to taste
  • 4 cups cooked shredded chicken
  • 2 sweet potatoes, peeled and chopped
  • 1 (12-ounce) can beer
  • 4 cups chicken broth
  • 1 (14 1/2 -ounce) can chopped tomatoes
  • 2 bay leaves
  • 2 (15-ounce) can black beans, rinsed and drained
  • 1/4 cup chopped fresh cilantro leaves, additional leaves for garnish
  • 1 avocado, peeped and sliced
  • 2 limes, cut into wedges

Instructions

Heat the olive oil over medium heat in a large heavy saucepan or Dutch oven. Add the onion; reduce the heat to low and cook, stirring often, for about 10 minutes until the onions are soft. Add the pepper and cook and stir another 5 minutes.

Add the garlic and cook, stirring constantly about 1 minute longer.

Stir in the chili powder, cumin, marjoram, basil, salt, pepper, chicken and sweet potato and cook for about 2 minutes, stirring constantly. Add the beer, broth, tomatoes and bay leaves and stir to combine.

4. Bring the soup to a low boil over medium heat. Reduce the heat to low and simmer the chili for about 30 minutes, uncovered, stirring occasionally. Add the beans and continue to cook 30 minutes more, stirring occasionally.

5. Stir in the cilantro and season with additional salt and pepper if needed. Remove the bay leaves. Serve the chili warm, topped with avocado slices and additional cilantro leaves. Serve lime wedges along side to squeeze into the chili.

4. Bring the soup to a low boil over medium heat. Reduce the heat to low and simmer the chili for about 30 minutes, uncovered, stirring occasionally. Add the beans and continue to cook 30 minutes more, stirring occasionally.

5. Stir in the cilantro and season with additional salt and pepper if needed. Remove the bay leaves. Serve the chili warm, topped with avocado slices and additional cilantro leaves. Serve lime wedges along side to squeeze into the chili.

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A good dull heat from the spice, although the recipe as suggested seems to need some higher herbal notes to it. On my first taste partway through the beans simmering, the chili surprisingly lacked much flavor. I added about a tablespoon of marjoram and about a teaspoon of oregano, and on my final taste after simmering it seems much brighter and livelier.

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