**This meal is quick and easy for any weeknight dinner! I love chili because it makes so much and you always have leftovers! I personally don’t eat red meat all that often because I think it’s pretty heavy, so for me, ground chicken in this is a perfect alternative and it still has tons of flavor once it simmers in the sauce! Sometimes if I don’t have any meat in the house I’ll even make this more of a vegan meal and will just throw in some more beans and sweet potatoes instead… still super tasty and filling! Enjoy!
Prep Time: 10 minutes
Cook Time: 35 minutes
Serving Size: 6
Ingredients:
- 1 pound ground chicken
- 3-4 celery stalks (chopped finely)
- 2-3 large sweet potatoes (peeled and chopped)
- 2 cans (15 oz each) diced tomatoes
- 1 can (15 oz) cannellini beans (drained and rinsed)
- 1 can (15 oz) black beans (drained and rinsed)
- 1 can (15 oz) kidney beans (drained and rinsed)
- 2-3 tbsp olive oil
- 1/4 tsp cayenne
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp chili powder
- 2 tsp cumin
- 1 tsp salt
- 1/2 white onion (chopped finely)
- 3 garlic cloves (chopped finely)
- Cilantro for garnish (fresh or dried)
Directions:
1. Cook your meat in a pan on medium-high heat until cooked through. Set aside once done. While the meat is cooking, prep your veggies.
2. In a dutch oven, heat up 2-3 tablespoons of olive oil. Add in your chopped garlic, celery, and onion. Cook until golden in color.
3. Add in the all 3 cans of beans as well as your two cans of diced tomatoes and the chopped sweet potatoes. Add in all of your dry spices at this point and let it all simmer together on medium heat (about 10-15 minutes) or until the sweet potatoes are soft.
4. Once the sweet potatoes are tender, add in your ground chicken to heat up and absorb the flavors from the spices. Let it sit together for about 10 minutes on low heat.
5. Serve over white/brown/cauliflower rice with some sliced avocado and tortilla chips. Sprinkle some fresh or dried cilantro for added garnish!
