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Chipotle Sweet Potato Chili with Chicken and Bacon

Chipotle Sweet Potato Chili with Chicken and Bacon

 

Since old Phil predicted 6 more weeks of winter, I hope you will put up with another soup recipe!  This one is a fun and flavorful take on chili.  It has bacon and sweet potatoes! It also has one of my favorite Mexican flavors, chipotle!

This is not a pretty food. It’s ugly and delicious, as many of my favorite foods are.   It starts with a whole lot of yummy ingredients.  Just dice up some onions, bacon, and sweet potatoes. Side note: that unidentifiable red mass in the upper left corner are chipotle peppers that I froze and was defrosting on a CHIPOTLE napkin! Completely unintentional but I am laughing out loud right now).

Chipotle Sweet Potato Chili with Chicken and Bacon

 

You fry up the bacon for a few minutes and throw in the potatoes and onions.

Chipotle Sweet Potato Chili with Chicken and Bacon

 

Once you add the spices, this is starting to look really tasty.  As I was cooking it, I wanted to reach in and take a bite so badly that I thought I might try to make a breakfast hash with the same flavors sometime soon.

Chipotle Sweet Potato Chili with Chicken and Bacon

 

After the broth, beans, and tomatoes go in, there’s not much left to do but wait. And then eat.

Chipotle Sweet Potato Chili with Chicken and Bacon

 

Chipotle Sweet Potato Chili with Chicken and Bacon
Serves 6
A fun and flavorful chili made with sweet potatoes, bacon, chicken, and smoky chipotle peppers.
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Prep Time
5 min
Cook Time
30 min
Prep Time
5 min
Cook Time
30 min
Ingredients
  1. 8 slices bacon, diced
  2. 2 large sweet potato, diced into 1 to 2 inch chunks
  3. 1 large yellow onion, diced
  4. 3 cloves garlic, minced
  5. 5 tsp chili powder
  6. 2 chipotle chili pepper en adobo, minced (up to half the seeds discarded, if needed)
  7. 3/4 teaspoon ground cumin
  8. 1/2 tsp dried oregano
  9. 1/2 tsp smoked paprika
  10. 1/2 tsp kosher salt
  11. 1/4 tsp freshly cracked black pepper
  12. 4 cups reduced sodium chicken broth
  13. 1 15 oz can kidney beans, drained
  14. 1 14.5 oz can fire roasted diced tomatoes
  15. 1 lb cooked chicken breast, shredded
Instructions
  1. Heat a large pot over medium-high, fry bacon for 5 minutes, stirring intermittently. Do not drain fat. Add the sweet potatoes and onion and cook for another 5 minutes, until the onion is softened.
  2. Add the garlic, chili powder, chipotle peppers, cumin, oregano, paprika, salt, and black pepper. Stir to combine.
  3. Add the stock, tomatoes, kidney beans and shredded chicken and bring the mixture to a boil. Stir to combine.
  4. Cover the pot and reduce the heat to maintain a gentle simmer for 10 minutes. The sweet potatoes should have softened and the mixture will have thickened slightly. Season with additional salt if needed. Serve with sour cream, shredded cheese, and/or avocado.
My California Kitchen http://mycaliforniakitchen.com/

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