Chicken Chili with Black Beans and Sweet Potatoes

Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings 6 servings


  • 3 tablespoons olive oil
  • 12 boneless skinless chicken thighs cut into 2 inch cubes
  • 2 large red onions chopped
  • 3 cloves garlic chopped
  • 1 tablespoon cumin
  • 1 tablespoon paprika
  • 1 tablespoon chili powder
  • sea salt and freshly ground black pepper to taste
  • 1 28-oz. can plum tomatoes chopped
  • 1 15-oz. can black beans drained and chopped
  • 1 cup chopped fresh cilantro
  • 2 large sweet potatoes peeled and cut into 1 inch cubes
  • 1 cup dark beer or low sodium chicken broth


  • In a large skillet, heat olive oil over medium heat and sear chicken 3 to 4 minutes until browned.
  • In a large slow cooker, add chicken and remaining 11 ingredients (onions through beer) and cook on low for 8 hours until chicken is cooked through.


SERVING SUGGESTION: Warm buttered corn muffins.
VEGETARIAN: Use canned white beans instead of chicken thighs and adjust cook time.
GLUTEN FREE: Make sure plum tomatoes and beer (or chicken broth) are gluten free.
NUTRITION: 500 Calories; 11g Fat; 31g Protein; 69g Carbohydrate; 15g Dietary Fiber; 54mg Cholesterol; 96mg Sodium. Exchanges: 3 1/2 Grain (Starch); 2 1/2 Lean Meat; 2 Vegetable; 1 1/2 Fat.
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