Black Bean, Sweet Potato and Chicken Chili

Black Bean Sweet Potato Chicken Chili

Some times I find myself dreaming of being in a chili cook-off. This hearty, delicious chile with its earthy black beans, sweet potatoes, corn and tender pieces of chicken swimming in a sea of spicy tomatoes could be a top contender.

It has just the right balance of savory and sweet with a touch of smokiness and a pop of heat to wake up your taste buds. The starchy potatoes help thicken it and are a nice change from the usual kidney bean and beef chili. Beef doesn’t always win.

Can you imagine the smells at such an event? I can’t. Just this one chili alone made every room in my entire house smell intoxicating. Not to mention all the taste testing you have to do.

A kind of heaven for hungry chili lovers.

Sweet Potato Black Bean Chicken Chili

You can use a rotisserie chicken to save time or omit the chicken entirely and double the beans for a vegetarian version.

Black Bean, Sweet Potato and Chicken Chili

Rating: 51

Yield: 6 servings

Black Bean, Sweet Potato and Chicken Chili

A hearty, delicious chile with earthy black beans, sweet potatoes, corn and tender pieces of chicken swimming in a sea of spicy tomatoes.


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
for serving:
shredded sharp cheddar or montery jack cheese
sour cream
tortilla chips


  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.
  2. 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.
  3. 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.
  4. Cut the chicken into bite-sized pieces and add to the pot. Bring to a simmer and cook about 35 minutes, stirring every so often and adding more seasoning as needed until sweet potatoes are tender.
  5. Serve with shredded cheese, sour cream and/or tortilla chips.


Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved.

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