Ingredients:
1 tablespoon EVOO
1 medium white onion, diced
4 cloves garlic, minced
1 tsp ground cumin
1 tsp cayenne or chipotle pepper
1 medium white onion, diced
4 cloves garlic, minced
1 tsp ground cumin
1 tsp cayenne or chipotle pepper
1 tsp chili powder
1 sweet potato, peeled, diced (optional)
2 15-oz cans white beans, rinsed, drained
1 28-oz. can fire roasted tomatoes, with juice
8-oz can chopped roasted green chilies- mild or hot
2 cups chicken broth, more if needed
1 tbs balsamic or apple cider vinegar
2 heaping cups cooked chicken pieces, or shredded
Juice of 1 lime
1 sweet potato, peeled, diced (optional)
2 15-oz cans white beans, rinsed, drained
1 28-oz. can fire roasted tomatoes, with juice
8-oz can chopped roasted green chilies- mild or hot
2 cups chicken broth, more if needed
1 tbs balsamic or apple cider vinegar
2 heaping cups cooked chicken pieces, or shredded
Juice of 1 lime
Directions:
Heat a large pot over medium heat and warm the olive oil; cook the onions until they are soft and translucent. Add the garlic and spices and stir for a minute.
Add the diced sweet potato, beans, tomatoes, green chiles, broth, balsamic vinegar. Stir gently to combine it all.
Bring it to a simmer and lower the heat; cover and cook the chili for 30 minutes or so until the sweet potatoes are tender. Add the cooked chicken and lime juice. If the chili thickens too much thin it with a little more broth. Cook for about 5-10 more minutes on low and serve.
Optional toppings: cilantro, avocado, cheese, sour cream.
1 comment:
This was SO good! This will definitely be a winter staple in our house!
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