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