Chicken and Sweet Potato Chili |
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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 10 |
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I enjoy this comforting chili on its own but it's wonderful spooned over a bed of steamed rice or an extra helping of protein-packed quinoa. Ingredients:
1 medium onion, chopped |
1 whole garlic bulb, cloves separated, peeled and minced |
2 tablespoons olive oil |
1 broiler/fryer chicken (3 to 4 pounds), cut up |
2 cans (14-1/2 ounces each) plus 1-1/2 cups chicken broth, divided |
1 tablespoon chili powder |
3/4 teaspoon salt |
1/4 teaspoon crushed red pepper flakes |
1/4 teaspoon pepper |
1/2 cup quinoa, rinsed |
3 medium sweet potatoes, peeled and cubed |
2 cans (15 ounces each) black beans, rinsed and drained |
2 cans (16 ounces each) kidney beans, rinsed and drained |
1 can (14-1/2 ounces) diced tomatoes, undrained |
Directions:
1. In a Dutch oven, saute onion and garlic in oil until tender. Add the chicken, 2 cans broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until chicken is tender.
2. Meanwhile, in a small saucepan, bring remaining broth to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork. Set aside.
3. Remove chicken; cool slightly. Strain broth, reserving vegetables; skim fat from broth. Return vegetables and broth to the Dutch oven; add the sweet potatoes, beans, tomatoes and cooked quinoa. Bring to a boil. Reduce heat; simmer for 15-20 minutes or until sweet potatoes are tender.
4. Meanwhile, remove chicken from bones; cut into bite-size pieces. Discard bones. Stir chicken into chili; heat through. Yield: 10 servings (3-1/2 quarts).
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