Chicken & Sweet Potato Chili

Chicken, beans, sweet potatoes, jalapenos, spinach, and cheese. Yes. A healthy (ish) chili. This happened. A Chicken & Sweet Potato Chili

On Tuesday, I made a huge mistake. Huge. I decided, “hm, I should probably go for a run while the sun is still up.” I checked the temperature ’26F’ (totally ignoring the ‘feels like 14’) okay, not bad. I had done it in the past. I abandoned the “dress like it’s 20 degrees warmer” idea and layered up with 3 tops (including a jacket), a thick pair of tights, thick running gloves, a headband, and a face-mask-turned-neck-warmer (in case I ever actually got warm).

Yeah, I never got warm. And you know that saying “you never regret a workout” ?? Well, that person obviously never lost feeling in their toes (for 3 hours!!). (I might be exaggerating juuuuust a bit)

When all is said and done, I did it, it’s over with. I recuperated with a warm shower (after slowly warming the body to prevent shock #thingsyoulearnasalifeguard), a cup of hot tea and a bowl of chili.

Wait. Minus the chili. But that did happen last night. And is happening again today because HELLO, LEFTOVERS.

Chili is one of my favorite comforts. I didn’t grow up eating the stuff and would actively avoid it if it was an option; beans were not my thing and thoroughly grossed me out. But as I got older, I grew to love chili. My grandma makes this amazing beef stew (that nobody can replicate, even after using her exact recipe…) and chili brings on a similar feeling of warmth and love.

So today, I’m bringing you one of my new favorite chilis! It’s got chicken, sweet potato, beans, and cheese! All the makings of a hug in bowl.


Chicken & Sweet Potato Chili

Prep Time: 25 minutes
Cook Time: 1+ hours (minimum, mostly inactive!)
Serves: ~6-8


  • 1 1/2lb chicken breast, poached & shredded
  • 2 small sweet potatoes
  • 1-15oz can black beans
  • 1-15oz can garbanzo beans (chickpeas)
  • 1-14.5oz can of diced tomatoes (I used these because of the garlic!)
  • 1/2C – 3/4C low-sodium chicken stock (or vegetable stock)
  • 3-4C fresh spinach
  • 3 garlic cloves
  • Seasonings: chili powder, salt&pepper, garlic powder
  • Toppings (optional): jalapeno, green onion, avocado, shredded cheese


Poaching the Chicken:

  • In a large pot, place chicken breasts and cover with water
  • Bring water to a boil and boil chicken for 4-6 minutes (depending on size of chicken breasts)
  • Turn stove-top to low and simmer for 7-10 minutes (again, depending on size)
  • Transfer chicken to a bowl or cutting board and shred (I use two forks for this!)

For the Chili:

  • While the chicken is being poached, peel & chop sweet potatoes into similar size pieces
  • Combine tomatoes, both bean varieties, shredded chicken, potatoes, and chicken stock into a large soup pot over medium-high heat
    • I like my chilis thick so I’d use closer to 1/2C of stock, whereas if you like your chilis soupier, you’d use more
  • Once the mixture is bubbling, turn stove-top to low heat and add seasonings as desired, stirring to make sure the entire pot has a lil bit of everything
  • Cover
  • Every once in a while, stir your mixture, give it a taste and add more seasonings if desired
  • Cook on low for at least an hour but the longer the better!
  • Once you’re chili is almost done, throw in a few handfuls of spinach and mix well, until spinach is wilted
  • Once your kitchen smells amazing and you can’t stand to wait any longer, serve up in a bowl and top with desired toppings (I used green onion, avocado, and tortilla chips)

Crockpot Directions:

  • If you don’t have the time to cook over a stovetop (or maybe you don’t have a stovetop!), follow the same directions as above but use your crockpot and cook on low(!!) for at least 2 hours, stirring occasionally

And there you have it!


What are your favorite ways to warm up on a freezing-cold day?

Do you have any must-have chili ingredients?! 

Thanks for stopping by!