Thursday, October 31, 2013

Chicken sweet potato chili with kale

The search for the perfect chili is never-ending. I think it should stay that way, ever searching for perfection. I think I got this one from a friend who entered it in a chili cook-off. She graciously shared the recipe with me. The unusual addition of sweet potato and kale is quite interesting and delicious.
I've got a note on this that says it has been revised and I revised some more, but the original source was Cooking Matters. Give credit where credit is due. My photo.
Chicken Sweet Potato Chili with Kale

Olive oil
2 pounds ground chicken breast
1 large onion, chopped
1 large unpeeled sweet potato, washed and cut into chunks
4 medium carrots, peeled and sliced
2 large red bell peppers, seeded and cut into medium dice
2 stalks of celery, sliced into bite sized pieces
6 garlic cloves, peeled and finely minced
2 cups chicken stock
2 15 ounce cans of kidney or black beans, drained and rinsed
2 28 ounce cans diced tomatoes
1 bunch of kale, washed, dried, stripped from the central rib, and cut into ribbons
Handful of okra pods (0ptional)
4 tablespoons chili powder (or more to taste)
2 tablespoons ground cumin
Kosher salt and freshly ground black pepper to taste
Optional garnish: Lime wedges, jalapeño slices, sour cream, or fresh cilantro
Place a large, heavy bottomed pot over medium-high heat and pour in about a tablespoon of olive oil. When the oil is hot, brown the chicken, working in batches until it is nicely caramelized. Remove the chicken from the pot and place in a bowl.

Add more olive oil if necessary, then add the onions, carrots, and sweet potato to the pan until the vegetables have started to soften, and the onion is golden brown, about 8-10 minutes. Add the garlic, celery, and red pepper and cook another 4-5 minutes. Add the chili powder and cumin and stir.

Add the beans, tomatoes, browned chicken, and chicken stock to the pot and bring it to a simmer. Lower the heat to medium-low and cook gently for about 15 minutes. Add the sliced kale and okra and cook another 10 minutes or so, or until the carrots and sweet potato are just tender.

Check for seasoning, adding more chili powder and salt and pepper as needed.

Add garnish if desired.

Serves 10-12


  1. Made this again today with yet more variations. Had no beans in the pantry so I used tricolor quinoa (about 1/2 cup). Had no peppers or okra in the house and I used fresh baby spinach instead of kale because that's what I had. I feel so doggone hip foodie cooking like this. Still used canned tomatoes but I'm about to graduate to tomatoes in jars.

  2. cookingmatters Is no longer in operation! any ideas of the protein, fat, calories, etc per serving? it looks delicious! making it now!

  3. No, Melissa, I'm sorry but I don't know. I'm sure the nutritional information could be calculated but I significantly adapted this from a recipe a friend gave me and I don't know the counts. Thanks for trying it--let me know what you think.