Chris' Recipes

Bon Appetite!

Crockpot Sweet Potato Chicken Chili

Written By: Chris - Mar• 07•14

Recently I was rummaging around the pantry trying to decide what to prepare when the gals were coming over for Smut Night (AKA Juan Pablo’s season of the Bachelor).  I hadn’t made chili much this long winter and thought that a chicken version would be good for a change and decided to blend the sweetness of the sweet potatoes that I had on hand with the traditional flavors found in chili.  We’ve been incorporating more sweet potatoes in our diets because they are ranked number one in nutrition out of all vegetables by the Center for Science in the Public Interest.  That is because they are such a rich source of dietary fiber and when you eat fiber regularly, you are less likely to get heart disease and certain types of cancer.   They contain commplex carbohydrates, protein, carotenoids, vitamin C, iron and calcium; nutrients that you need for a strong immune system.  They also have a lot of potassium, which keeps your heart beating normally and helps your muscles work right.

I love them baked, mashed and cut and prepared as oven fries, which is Bill’s favorite way to eat them.  They sort of remind me of pumpkins and baked potatoes mixed together, but none the less added a great unique flavor balance to this dish!  It is simply to assemble and put it together the night before.  I kept it cool in the fridge and simply plugged the crock pot in in the morning and came home to a delicious smelling house after work!

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Ingredients:

2 Sweet Potatoes, peeled and cubed
1.25 pounds Chicken Breast, boneless, skinless & cubed
1 15 oz. can Black Beans, not drained
1 15 oz. can White Beans, not drained
2  10 oz. can Diced Tomatoes with green chili’s in juice
1 14.5 oz. can Tomatoes, fire roasted diced 
1 Large Sweet Onion, chopped
1 1/2 Cups Bell pepper, chopped Red, Orange, or Yellow
3 Garlic cloves, pressed 
1 Chipotle Peppers in adobo sauce minced
1 Tablespoon Chili Powder, hot
1 Tablespoon Cumin, ground
Salt and Pepper, to taste

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Chop all of the vegetables into small cubes.  Also cut the chicken into small chunks.

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Layer the crock pot with an even layer of the the sweet potatoes.  Next the chicken, the onions, the cans of beans and their juice, the peppers and the chipotle peppers.   Season with Salt & Pepper.

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Last, pour over the tomatoes.  I cooked mine covered on low for about 9 hours, but crock pot varies, just make sure the chicken is cooked through!

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Stir and garnish with toppings of your choice.  Sour Cream, plain Greek yogurt, fresh Cilantro, Grated cheese, etc. Leftovers may be kept in an airtight container in the refrigerator for up to ten days.

Enjoy!
Cheers!
~Chris

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