Friday, April 11, 2014

Foodie Fridays: Healthy Sweet Potato Chicken Chili

This weird weather has my allergies going Kookoo, and that means a yucky throat.  This hit the spot, was healthy and super easy!

Healthy Sweet Potato Chicken Chili

1 small Onion, minced
2 cloves Garlic, minced
1 Jalapeno, minced (remove seeds if you don't want it too spicy)
2 medium sized Sweet Potatoes
2 14 oz cans of  chopped Fire Roasted Tomatoes with Garlic, undrained
1 14 oz can Black Beans
2 T Butter or Olive Oil
2 t Chili Powder
1/2 t Salt
1.5 lbs Chicken Breast, poached and shredded.( I just used a roasted chicken from the grocery and shredded it by hand)
5 cups organic Chicken Broth
3 T ground Flaxmeal
Cojita Cheese

Saute garlic, onion, and jalapeno in butter in large soup pot over medium heat until tender. Add Chili Powder, salt  and potatoes and saute until until sweet potatoes are lightly browned. Add tomatoes, black beans, shredded chicken, and broth.  Stir and cover with a tight fitting lid and keep over medium for 45 minutes without stirring.  After 45 minutes, uncover. If you want your stir a little more soupy, add 2 cups of water or less and stir to combine. Add flax and stir again.  Serve with chopped Cilantro and Cojita cheese.

Photo and Recipe adapted from Pinch of Yum

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