Chicken Chili With Sweet Potatoes

Michelle Bonicelli from Tulsa's OSU Extension Center I back in the Cooking Corner with another great recipe this week we are making Chicken Chili With Sweet Potatoes.

Chili

Ingredients

• 2 Tbsp. extra-virgin olive oil

• 1 large onion, chopped

• 3 cloves garlic, minced

• 2 cups cubed sweet potato (1/2 inch)

• 2 medium green bell pepper, chopped

• 1 Tbsp. chili powder

• 2 tsp. ground cumin

• 1 tsp. dried oregano

• 1 (15 ounce) can low-sodium cannellini beans, rinsed

• 3-4 cups low-sodium chicken broth or homemade chicken stock

• 1 cup frozen corn

• 2 cups chopped cooked chicken (about 10 ounces)

• 3/4 tsp. salt

• 1/4 tsp. ground pepper

• Garnish optional: shredded cheese, Greek yogurt, avocado and/or cilantro.

Sweet Potatoes

Instructions

1. Heat oil in a large stock pot over medium-high heat. Add onion, garlic, sweet potato and bell

pepper; cook, stirring occasionally, until the vegetables are slightly softened, 5 to 6 minutes.

2. Stir in chili powder, cumin and oregano and cook, stirring, until fragrant, 1 minute.

3. Add beans and broth (or stock) and bring to a boil.

4. Reduce heat,stir in corn and chicken and simmer gently for 10-15 minutes.

5. Stir in salt and pepper. Garnish if desired and serve