Chick Farm Recipe Collection
Chicken and Sweet
Potato Chili
Chicken and Sweet Potato Chili

This chili is comforting just on its own, but is also good spooned over steamed rice or an extra helping of protein-packed quinoa.

1 medium onion, chopped
1 whole garlic bulb, cloves separated, peeled, and minced
2 tbs olive oil
1 broiler/fryer chicken (3-4 lb), cut up
5 cups chicken broth, divided
1 tbs chili powder
3/4 tsp salt
1/4 tsp crushed red pepper flakes
1/4 tsp black pepper
1/2 cup quinoa, rinsed
3 medium sweet potatoes, peeled and cubed
2 cans (15 oz each) black beans, rinsed and drained
2 cans (15 oz each) kidney beans, rinsed and drained
1 can (14.5 oz) diced tomatoes, undrained

1. In a Dutch oven, saute onion and garlic in oil until tender. Add chicken, 3 1/2 cups chicken broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until chicken is tender.

2. Meanwhile, in a small saucepan, bring remaining broth to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from heat and fluff with a fork. Set aside.

3. Remove chicken to a plate to cool. Strain broth, reserving vegetables; skim fat from broth. Return vegetables and broth to the Dutch oven. Add the sweet potatoes, beans, tomatoes, and cooked quinoa. Bring to a boil. Reduce heat; simmer for 15-20 minutes or until sweet potatoes are tender.

4. Meanwhile, remove chicken from bones and cut into bite-size pieces. Discard bones. Stir chicken into chili and heat through.

Yields: 10 Servings

Taste of Home December/January 2012