Quick Hit RecipesSoups, Stews & Chili

Chicken, Black Bean, Sweet Potato Chili

By November 25, 2017 No Comments

Hearty and nutritious, this can be an appetizer or serve as your main dish.  A little bit of corn and cilantro rounds out this tasty chili nicely.  Enjoy!

Grill several chicken breasts with a light dressing of olive oil, lemon, sea salt, and pepper.


-1 small sweet onion

-2-3 cloves of garlic

-1 large peeled sweet potato

Heat 3 TBSP of avocado oil in a large soup pan over medium heat, then add in chopped veggies.  Sear for 5 minutes.

While searing:

-Rinse and chop one cup of fresh cilantro

-Rinse one can of black beans and set aside

-Set aside one cup of sweet corn

Add all three into the soup pan.  Add a little extra oil in to keep the bottom of the pan wet.  Next, add in:

-1 tsp of sea salt

-1 tsp of pepper

-1 tsp of cumin

-1 tsp of paprika

-1 tsp of apple cider vinegar (optional)

Stir for 3-5 minutes to soften up the corn and beans while combining all the flavors.  Then add four cups of chicken stock (one box), bring to a boil, then reduce to a low heat and cover.  Cook for 20-25 minutes.  At the end, finely chop and add in your grilled chicken.  Mix up, serve, and enjoy this healthy recipe!