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Chicken Chili with Sweet Potatoes

Chicken Chili with Sweet Potatoes

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.


5 servings

Prep Time

25 minutes

Total Time

40 minutes


  • 2tablespoons extra-virgin olive oil
  • 1large onion, chopped
  • 3cloves garlic, minced
  • 2cups cubed sweet potato (1/2-inch)
  • 1medium green bell pepper, chopped
  • 2tablespoons chili powder
  • 2teaspoons ground cumin
  • 1teaspoon dried oregano
  • 115-ounce can low-sodium cannellini beans, rinsed
  • 2cups low-sodium chicken broth or homemade chicken stock
  • 1cup frozen corn
  • 2cups cubed cooked chicken (1/2-inch; about 10 ounces)
  • 3/4teaspoon salt
  • 1/4teaspoon ground pepper
  • Sour cream, avocado and/or cilantro for garnish


  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.

Nutrition Facts

Per serving (recipe makes 5 servings)

Calories 324kcal
Carbohydrate Total 35g
Total Sugars 5g
Added Sugars 0g
Fiber 8g
Total Fat 10g
Saturated Fat 2g
Mono Saturated Fat 5g
Cholesterol 48mg
Sodium 570mg
Protein 26g
Potassium 793mg
Calcium 86mg
Folate 29mcg
Omega-6 1g
Vitamin E 4mg
Zinc 2mg
Vitamin B3 10mg