I found this recipe at the Gluten Free Goddess blog and I can honestly say it was a good variation on the usual chili recipe I have been making. The sweetness of the sweet potatoes goes a long way in making this recipe. We didn’t use the ‘fire roasted tomatoes’ as they are nearly impossible to find in Montreal, so we used regular stewed tomatoes. NOTE – you can add rice and cheese to make your leftovers into a tasty casserole. Enjoy!
Santa Fe Chicken Chili
1 tablespoon extra virgin olive oil
1 medium sweet onion, diced
4 cloves garlic, minced
1/2-1 teaspoon ground cumin, to taste
1/4-1 teaspoon ground cayenne or chipotle pepper, to taste
1 sweet potato, peeled, diced
2 15-oz. cans pinto or white beans, rinsed, drained
1 28-oz. can Muir Glen Organic Fire Roasted Tomatoes, with juice
8-oz. (1 cup) chopped roasted green chilies- mild or hot
2 cups chicken broth, more if needed
1 tablespoon balsamic or apple cider vinegar
A small drizzle of agave
2 heaping cups cooked chicken pieces- hand torn looks nice
Juice of 1 lime, or to tasteInstructions:
Heat a large pot over medium-high heat and warm the olive oil; cook the onions until they are soft and translucent. Add the garlic and spices and stir for a minute.Add the diced sweet potato, beans, tomatoes, green chiles, broth, balsamic vinegar, and agave. Stir gently to combine it all.Bring it to a simmer and lower the heat; cover and cook the chili for 30 minutes or so until the sweet potatoes are tender. Add a touch more liquid if you need to. Add the cooked chicken and some lime juice.Taste test and adjust the seasonings – more heat? More lime? A tad more sweetness? Good chili has a balance of these flavors.Warm through and serve when you are ready.If the chili thickens too much thin it with broth; if the chili becomes too thin cook it longer with the lid off to reduce the liquid.Serve with a wedge of lime.
Makes 4 servings.