Sweet Potato Chicken Chili
This Sweet Potato Chicken Chili can be made in the Instant Pot or slow cooker for an easy, healthy dinner. And the leftovers make the perfect packable lunch.
- Prep Time: 10 min
- Cook Time: 12 min
- Total Time: 22 minutes
- Yield: serves 4
Ingredients
Scale
- 1/2 cup diced onion
- 1.5 cups black beans (or one can drained)
- 2 cups diced sweet potato
- 1 cup frozen corn
- 2 cloves garlic, minced
- 1 tsp paprika
- 1 (14.5 oz) can no-salt-added diced tomatoes
- 2 Tbsp chili powder
- 1 tsp cayenne pepper, optional
- 1 pound boneless, skinless chicken breasts or thighs
- 1 cup chicken broth
- optional toppings: chips, cheese, avocado
Instructions
Combine all ingredients (except optional toppings) in the instant pot or slow cooker.
Option 1: Use the manual button on the instant pot to cook for 12-15 minutes depending on how thick your chicken breasts are. I usually let the pressure release naturally but if you’re in a hurry you can do manual release. If the chicken doesn’t shred easily, cook a few minutes more.
Option 2: Cook in the slow cooker for about 6 hours on low or until the chicken shreds easily.
Add toppings and serve!
Find it online: https://www.theleangreenbean.com/sweet-potato-chicken-chili/
