Chicken Chili


  • 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)
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground pepper
  • Sour cream, avocado and/or cilantro for garnish

Cooking Instructions

Step 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.

Step 2: Add beans and broth (or stock) and bring to a boil.  Reduce heat, partially cover and simmer gently for 15 minutes.

Step 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.

Enjoy this one-pot chili from EatingWell!