This chicken sweet potato chili packs a serious flavor punch! Packed with smoky chipotle peppers, ground chicken, tender sweet potatoes, and made easily in one pot.
Chili season is back, y’all! So naturally we’re going big or going home in the flavor department today.
I’m talking smoky chipotles, shaking it up with ground chicken, throwing a sweet potato or two in there, and calling it a good chili night.
You’d have to be nuts to resist a bowl of this cozy fall food glory. Calling it now, this is the chili of fall 2021.
Everything in that bowl up there is just a flavor bomb. Plus you get to flex your toppings game!
Whether you’re looking for a chili to fill up your crockpot with for game day or just looking for some cozy weeknight dinner food, this chili will tick EVERY box!
This Chicken Sweet Potato Chili features…
- Browned ground chicken
- Tender sweet potato cubes
- Smoky, spicy chipotle pepper
- Less than an hour to make and made in only one pot
Making the Chicken Sweet Potato Chili
(scroll down to the bottom of post for the full recipe)
Ingredients You Will Need
- Ground chicken (ground turkey or beef sub in perfectly too!)
- Yellow onion
- Sweet potatoes
- Diced tomatoes
- Pinto beans
- Black beans
- Vegetable oil
- Tomato paste
- Chipotle in adobo sauce
- Chicken broth
How to Adjust Heat Level of Chili
Without making any adjustments to the recipe, this chili packs a slight punch of heat. Make the below adjustments if you want it more mild or even spicier!
For a mild chili – start with 1 tablespoon chipotle (keep adobo sauce amount the same) and work your way up to taste.
For a spicier chili – increase chipotle to 3 tablespoons (keep adobo sauce amount the same) and work your way up to taste.
Tips for Perfect Chili
- Use a variety of beans – this makes for a hearty chili that’s super filling! We like using a combo of pinto and black beans, but feel free to pick your favorite duo!
- Cut sweet potatoes in uniform sizes – peel and dice sweet potatoes into 1/2-in cubes. Try to get them all close to the same size so they cook evenly.
- Simmer chili – once all the ingredients are added to the pot, simmer the chili 20-25 minutes. During this time, the sweet potatoes will soften and a lot of the flavors will develop.
- Set out lots of toppings – use your favorites or keep reading below for our suggestions!
How to Cook Chili in Slow Cooker
This chili is very easy to convert to a slow cooker recipe! –> you will need a 4-qt slow cooker.
Follow recipe instructions through step 2. Then instead of simmering on stove, add all ingredients to slow cooker. Cover and cook chili on high 3-4 hours or on low 6-8.
Chili Topping Ideas
The sky’s the limit for topping this chili! A few of our favorites…
- Sour cream
- Diced avocado
- Shredded cheddar cheese
- Sliced green onions
- Minced parsley
- Crushed tortilla chips
Storing and Freezing Chili
Store chili in an airtight container in refrigerator up to 6 days. For reheating, microwave individual servings on high 1-2 minutes, stirring halfway through OR reheat in a pan on the stove.
Chili may be frozen for up to 1 month. Thaw completely in refrigerator, then reheat in microwave or on stovetop.
It’s smoky, it’s loaded with sooo much texture, just a little meaty, and perfectly hearty. This is just the kinda chili you’re ALWAYS going to get recipe requests for when you serve it for a crew!
Also one of those meals where the leftovers the next day are impossibly even better. Chili wins all around!
Save this recipe using the ‘save to recipe box’ button below. If you make it, please let us know! Leave a comment + star rating below, or take a photo and tag it on Instagram with #wholeandheavenlyoven
More soups to add to your dinner menu!
- Sausage Pumpkin Tortellini Soup
- Turkey Orzo White Bean Soup
- Ginger Roasted Butternut Squash Apple Soup
Chipotle Chicken Sweet Potato Chili
- 1 tablespoon vegetable oil
- 1 lb ground chicken
- 1 medium yellow onion, finely diced
- 2 medium sweet potatoes, diced into 1/2-in cubes (about 3-4 cups)
- 3 cloves garlic, minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 tablespoon tomato paste
- 2 tablespoons chipotle in adobo sauce, finely chopped and 2 tablespoons adobo sauce reserved
- 1 can (15 oz) diced tomatoes, undrained
- 1 can (15 oz) pinto beans, drained
- 1 can (15 oz) black beans, drained
- 2 cups chicken broth
- Salt and pepper to taste
- Sour cream, diced avocado, and minced parsley for serving
- Heat vegetable oil in a dutch oven or large pot over medium-high heat until shimmery. Add ground chicken and onion and saute 3-5 minutes until chicken is no longer pink.
- Add sweet potatoes, garlic, spices, tomato paste, chipotle, and reserved adobo sauce to chicken mixture. Cook 1-2 minutes over medium-high heat until fragrant.
- Add diced tomatoes, beans, and chicken broth to pot and bring to a simmer over medium-high heat. Reduce heat to medium, cover, and let simmer 20-25 minutes, stirring occasionally until sweet potatoes are tender.
- Season chili with salt and pepper to taste. Serve warm with sour cream, avocado, and parsley on top if desired. Enjoy!