Chicken and Sweet Potato Chili

"Wow. This is flavorful and delicious. I didn't have quinoa so I used brown rice instead. This is a definite make-again recipe. Recipe courtesy of Taste of Home January 2012 and Brynn Rader/Michele Nevill."
 
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Ready In:
2hrs 5mins
Ingredients:
15
Serves:
10
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ingredients

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directions

  • In a Dutch oven, saute onion and garlic in oil until tender.
  • Add chicken, 2 cans of broth, and seasonings.
  • Bring to a boil.
  • Reduce heat and cover and simmer for 1 hour or until chicken is tender.
  • Meanwhile, in a small saucepan, bring remaining broth to a boil.
  • Add quinoa. Reduce heat, cover, and simmer for 12-15 minutes or until liquid is absorbed.
  • Remove from the heat and fluff with a fork. Set aside.
  • Remove chicken and cool slightly.
  • Strain broth, reserving vegetables. Skim fat from broth.
  • Return vegetables and broth to the Dutch oven and add the sweet potatoes, beans, tomatoes, and cooked quinoa.
  • Bring to a boil. Reduce heat and simmer for 15-20 minutes or until sweet potatoes are tender.
  • Meanwhile, remove chicken from bones and cut into bite-size pieces.
  • Discard bones.
  • Stir chicken into chili and heat through.

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RECIPE SUBMITTED BY

I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.
 
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