Sweet Potato Chicken Chili

Finally I made something! Well, I make food all of the time but this time it's something worth posting!

Sweet Potato Chicken Chili

Serves 5 and is supposedly fat burning. Woo hoo!

INGREDIENTS

1 can kidney beans, rinsed and drained

1 pound sweet potatoes, peeled and cubed

2 cloves garlic, minced

5 oz yellow onion, diced

1 ½ cups reduced-sodium chicken broth

10 oz precooked chicken breast

2 tsp Worcestershire sauce

2 tsp ground cumin

1 tbsp chili powder

1/8 tsp chipotle chili powder (to taste)

1 cup fresh or frozen corn

DIRECTIONS

1. Preheat oven to 350 degrees

2. Peel and dice sweet potatoes. Coat and toss cubed sweet potatoes with cooking spray. Spread evenly on a cookie sheet and bake for 25 minutes or until potatoes are tender. Remove pan from oven and let cool.

3. Coat large pan with cooking spray and heat over medium flame. Thinly slice onion and add to pan. Sauté onions until they are tender and start to brown. Add garlic and all seasonings. Cook for three minutes or until the mixture becomes fragrant.

4. Rinse and drain kidney beans. Pour about half of kidney beans in the blender and puree until smooth.

5. Add remaining ingredients to pan. Heat to near boiling, stirring often. Reduce heat to low and simmer while covered for 30 minutes.

NUTRITION FACTS (per serving)

Calories 251, Fat 2g, Saturated fat 0g, Cholesterol 52 mg, Sodium 627 mg, Carbohydrates 37g, Dietary fiber 7g, Sugars 7g, Protein 20g.

What I actually did (with my roommate's help) was add everything into the crock pot. Except we bake the sweet potato chunks, then added them in and cooked it for a half hour or so. We made it for my other roommates and my home teachers. As you can see, every one was excited to eat it!

It was so tasty (if I do say so myself) with the spices and the sweetness of the sweet potato. If you don't like sweet potatoes though, you can substitute them for regular ones. It just won't be as good in my opinion. :)

It's super easy and super tasty so try it!