Chicken and Sweet Potato Chili

Wow. This is flavorful and delicious. I didn't have quinoa so I used brown rice instead. This is a definite make-again recipe. Recipe courtesy of Taste of Home January 2012 and Brynn Rader/Michele Nevill.

• Ready In: 2 hrs 5 mins
• Serves: 10

Ingredients

• 1  medium onion, chopped
• 1  bulb of garlic (cloves separated, peeled and minced)
• 2  tablespoons olive oil
• 3 -4  lbs chicken (broiler or fryer chicken, cut up)
• 29  ounces chicken broth
• 1 1⁄2 cups chicken broth (divided)
• 1  tablespoon chili powder
• 3⁄4 teaspoon salt
• 1⁄4 teaspoon crushed red pepper flakes
• 1⁄4 teaspoon pepper
• 1⁄2 cup quinoa, rinsed
• 3  medium sweet potatoes (peeled and cubed)
• 30  ounces black beans (rinsed and drained)
• 31  ounces kidney beans (rinsed and drained)
• 14 1⁄2 ounces diced tomatoes (undrained)

Directions

1. In a Dutch oven, saute onion and garlic in oil until tender.
2. Add chicken, 2 cans of broth, and seasonings.
3. Bring to a boil.
4. Reduce heat and cover and simmer for 1 hour or until chicken is tender.
5. Meanwhile, in a small saucepan, bring remaining broth to a boil.
6. Add quinoa. Reduce heat, cover, and simmer for 12-15 minutes or until liquid is absorbed.
7. Remove from the heat and fluff with a fork. Set aside.
8. Remove chicken and cool slightly.
9. Strain broth, reserving vegetables. Skim fat from broth.
10. Return vegetables and broth to the Dutch oven and add the sweet potatoes, beans, tomatoes, and cooked quinoa.
11. Bring to a boil. Reduce heat and simmer for 15-20 minutes or until sweet potatoes are tender.
12. Meanwhile, remove chicken from bones and cut into bite-size pieces.
13. Discard bones.
14. Stir chicken into chili and heat through.