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I’m always looking for ways to sneak additional vegetables into our meals. I happened to have a sweet potato on hand and thought it would be a good add to spicy chili. The sweetness of the potato really balances out this dish! It was an incredibly flavorful! Very hearty and healthy too! You could substitute ground turkey for the chicken or leave the meat altogether for a delicious vegetarian or vegan dish (If you left out the sour cream).

Spicy Chicken Sweet Potato Chili

Makes 6-8 servings

1-2 tbsp avocado or olive oil

1/2 diced sweet yellow onion

3 cloves garlic, pressed or minced

2 cans Rotel tomatoes (I used one can hot and one can chipotle Rotel)

1 – 8 oz can tomato sauce

1/2 cup water (rinsed Rotel can and dumped in)

1 pound chopped rotisserie chicken (or 1 pound ground turkey, browned)

1 can kidney beans, drained and rinsed

1 sweet potato, peeled and diced

1/4 cup roasted red peppers, diced

3/4 tsp cumin

3/4 tsp Hungarian Paprika

1 tablespoon chili powder

1/2 cup sour cream

Kosher salt and fresh ground pepper

Add oil to Dutch oven or other large pot over medium heat. Add onion and sauté until soften, add garlic and sauté another couple of minute until fragrant. Add remaining ingredients and set to low and simmer for 1-2 hours. You could also sauté the onion and garlic and then throw everything in the slow cooker for 4-6 hours on low. Serve with tortilla chips, sliced green onions, chopped avocado or any other toppings you like on your chili.