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Black Bean, Sweet Potato and Chicken Chili


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Rate this recipe 4.7/5 (3 Votes)


  • for serving:
  • coarse salt and fresh black pepper
  • 1 pound boneless chicken breasts or 2 heaping cups rotisserie chicken cut in bite-sized pieces
  • olive oil, for sauteing
  • 1 small onion, diced
  • 1 small bell pepper, cut into small, thin strips
  • 3 cloves garlic, minced
  • 2 cups cubed sweet potatoes
  • 2 cans (14 ounces) diced tomatoes with the juices
  • 1 can black beans, rinsed
  • 1 cup corn
  • 1 tablespoon chile powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon red pepper flakes, optional
  • shredded sharp cheddar or monterey jack cheese
  • sour cream
  • tortilla chips


Preparation time 20mins
Cooking time 65mins
Adapted from


Step 1

Season the chicken with salt and pepper. Add 1 tablespoon oil to a Dutch oven or large soup pot set over medium heat and cook the chicken breasts on each side until cooked through in the center. Remove to a cutting board and cool.
Add 2 tablespoons oil to the pot over medium heat and cook the onion and pepper (season with salt and pepper) until tender about 5 minutes. Add the garlic and saute until fragrant.
Add the sweet potatoes, tomatoes, black beans and corn. Season with the chile powder, cumin, red pepper flakes, about 1 teaspoon coarse salt and 1/4 teaspoon black pepper.
Cut the chicken into bite-sized pieces and add to the pot. Bring


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