Black Bean, Sweet Potato and Chicken Chili

By ngaldi

Ingredients

• 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

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