Back

Chicken Chili with sweet Potatoes

  • difficulty

    easy

  • serves

    4

  • cooks in

    30 to 45 mins

  • calories

    512 per serving

Ingredients

  • 2 tablespoons virgin olive oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 4 sweet potatoes, diced
  • 1 medium green pepper, chopped
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 tin of cannellini beans, rinsed
  • 250ml of chicken stock (made with reduced salt stock cubes)
  • 125g of frozen sweetcorn
  • 250g of diced chicken
  • 1 ripe avocado, sliced (optional)

Cooking Directions

  1. Heat oil in a pan over a medium-high heat.
  2. Add the chicken, onion, garlic, sweet potato and pepper to the pan. Cook for 5 to 6 minutes, stirring occasionally, until the vegetables are slightly softened.

  3. Stir in the chili powder, cumin and oregano and cook for 1 minute whilst stirring Add the beans and stock and bring to a boil. Reduce heat, partially cover and simmer gently for 15 minutes. Increase heat back to medium-high and stir in the sweetcorn. Cook for 1 minute.

  4. Serve topped with the avocado (if using)