This Skillet Sweet Potato Chicken Chili checks all the boxes: it is easy, healthy, hearty and comes together in less than 30 minutes.
Skillet meals make weeknight dinners a breeze and we are always looking to add fast, new ideas to our repertoire. This chili is just as delicious (if not more so) the next day so it is perfect for leftovers or meal prep!
Skillet Sweet Potato Chicken Chili
In a large skillet over medium heat, sauté the onion in 1 tbsp olive oil for 2-3 minutes or until the onions start to turn translucent.
Push onions over to one side of the skillet and add the ground chicken, breaking it up into crumbles as it cooks.
Once chicken is almost fully cooked and no pink remains, add a pinch of salt and mix chicken and onions together. Add the red bell pepper, jalapeno, garlic, chili powder, cumin and smoked paprika and sauté until the garlic and spices are fragrant, about 2 minutes.
Then pour in the black beans, sweet potato and chicken broth. Stir to combine, cover, and simmer over medium-low heat for about 5 minutes or until sweet potato is cooked through.
Serve hot. Optional garnish ideas: queso fresco, scallions, pickled jalapenos, pickled red onion, greek yogurt, avocado, sour cream
Alex Gatter is the founder, content creator and recipe developer behind Ruffled Apron. A lover of cheese, red wine, and country music, Alex thrives on sharing her food and kitchen secrets with anyone who will listen. When she isn’t in the kitchen creating new recipes or sharing menu planning hacks, she is busy spending time with her family and friends or binge-watching Bravo.