Tons of spice, corn and bell pepper give this healthy one-pot chicken chili recipe Southwestern flair. Serve with your favorite hot sauce, tortilla chips and a cold beer.

David Bonom
Source: EatingWell Magazine, September/October 2016

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Read the full recipe after the video.
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Add beans and broth (or stock) and bring to a boil. Reduce heat, partially cover and simmer gently for 15 minutes.

  • 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.

Nutrition Facts

324 calories; protein 26g; carbohydrates 34.9g; dietary fiber 7.8g; sugars 5.4g; fat 9.8g; saturated fat 1.7g; cholesterol 48.2mg; vitamin a iu 8680.4IU; vitamin c 24.4mg; folate 29mcg; calcium 85.7mg; iron 3.4mg; magnesium 87.2mg; potassium 792.6mg; sodium 569.6mg; thiamin 0.5mg.
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Reviews (21)

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23 Ratings
  • 5 star values: 20
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
10/30/2016
Amazingly delicious!!! Rich flavors from a healthy dish. I made this for health conscious girlfriends and they had seconds! So glad I doubled the recipe. i used fresh chicken breast that I cubed and sautéed with the onions and garlic then I added the spices to cook until fragrant before adding the rest of the vegetables and broth. I transferred it to my slow cooker to low cook overnight to allow the flavors to meld. I diced some of the sweet potatoes smaller to melt and thicken the broth; and cubed some of it larger to have chunky pieces for texture. I will make this again maybe with less chicken that I will shred instead of cubed. Thank you for this delightful recipe! Read More
Rating: 5 stars
03/04/2017
Love this Read More
Rating: 5 stars
10/24/2016
This is an absolutely delicious recipe. I had it with pumpkin cornbread muffins on a rainy fall night and it really hit the spot. Flavors are spot on and it's so healthy. Read More
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Rating: 4 stars
10/22/2017
Taste great and healthy Read More
Rating: 5 stars
01/18/2017
I love to make a big batch of this and then freeze individual servings in freezer bags or jars for emergency meals! Read More
Rating: 5 stars
01/10/2017
I found this recipe 2 weeks ago and we have made it twice. It is so flavorful my whole family loved it. We added jalapeno as we like a bit of heat. Read More
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Rating: 5 stars
02/08/2018
This was great and simple to make! It was a hit with my family as well. No leftovers.:) Read More
Rating: 5 stars
02/01/2018
Absolutely fan-flippin'-tastic! NOM! My husband hates beans so I omitted those and I used less salt. I used half green pepper and half red pepper instead of just green. I also put just a little sprinkle of cheddar on top of the sour cream for looks. This is literally one of the best things I've had. It has a great texture and just the right amount of sweet & spicy. Total winner! Read More
Rating: 5 stars
01/26/2018
Super easy and tasty. We used black beans because we had them. We thought avocado and plain yogurt were a must. Added a nice rich smoothness to the dish. Definitely a keeper! Read More
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