Sunday, November 2, 2008

Sweet Potato Chicken Chili

This one won awards, folks. Not kidding: the church chili cook off in-the-bag. Some would accuse me of stacking the judges in my favor. While vehemently denying that accusation, I will admit that I had a lot of friends on the panel, and there may have been some unspoken, implied pressure, I did nothing illegal or unethical, so I submit that the verdict stands.

Now, the sweet potatoes will certainly throw a few people, so just be ready for that. It's not your typical recipe, but I really love the flavor of it.

Sweet Potato Chicken Chili

  • 1 medium sweet vidalia onion, diced
  • 1 heaping teaspoon cumin
  • 2 cans white beans (great northern or navy beans), with liquid
  • 1 can fire-roasted, diced tomatoes, with liquid
  • 1 can mild green chilies
  • 1 sweet potato, peeled and finely diced
  • chili powder, to taste (about 1 teaspoon)
  • up to 1 cup chicken broth
  • 2 cups shredded, cooked chicken breast
  • the juice of 1 lime
  • salt and pepper, to taste
  • splash of apple cider vinegar
  • fresh cilantro leaves
  • fresh sliced avocado
Heat a little olive oil in a saucepan, and saute the onions and the cumin until translucent and fragrant. Add to a slow-cooker with the beans, tomatoes, chilies, sweet potato, chili powder, and some of the broth. Cook on low for several hours. About an hour or so before serving, switch the heat to high add the chicken, lime juice, salt and pepper, and vinegar. If too thick, add some more broth. To serve, top with chopped cilantro and avocado.

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