Using chicken instead of beef makes a lovely change but to add the soft sweet potatoes is perfect. The textures are amazing and the dish is very filling and satisfying.
Heat the olive oil in a large pot or Dutch oven over medium heat.
1 tbsp olive oil
Add the diced onion and cook until softened, about 5 minutes.
1 medium onion
Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
3 cloves garlic
Add the diced chicken to the pot and cook until browned on all sides, about 5-7 minutes.
1 lbs chicken breasts
Stir in the diced sweet potatoes, diced tomatoes, black beans, chicken broth, chili powder, cumin, paprika, salt and pepper.
2 medium sweet potatoes, 14 oz chopped tomatoes, 15 oz black beans, 1 cup chicken broth, 2 tsp chili powder, 1 tsp cumin, 1 tsp paprika, salt, ground black pepper
Bring the mixture to a boil, then reduce the heat to low and let the chili simmer, covered, for about 20-25 minutes or until the sweet potatoes are tender and the flavours have melded together.
Taste and adjust seasoning if required with more salt and pepper.
salt, ground black pepper
Serve hot, garnished with your choice of toppings such as shredded cheese, chopped cilantro, sour cream, or avocado.