Ingredients:
- 2 tablespoons olive oil (30 ml)
- 1 large yellow onion, chopped (approx. 1 cup)
- 2 cloves garlic, minced (approx. 2 teaspoons)
- 1 red bell pepper, chopped (approx. 1 cup)
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces (680g)
- 1 tablespoon chipotle chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for extra heat)
- 1 teaspoon dried oregano
- 1 (28 ounce) can crushed tomatoes (794g)
- 1 (15 ounce) can black beans, rinsed and drained (425g)
- 1 (15 ounce) can kidney beans, rinsed and drained (425g)
- 2 medium sweet potatoes, peeled and diced (approx. 2 cups)
- 1 cup chicken broth (240 ml)
- Salt and freshly ground black pepper, to taste
- Sour cream or Greek yogurt (Optional)
- Shredded cheddar cheese (Optional)
- Chopped cilantro (Optional)
- Diced avocado (Optional)
- Lime wedges (Optional)
Instructions:
- Heat olive oil in a Dutch oven or pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and bell pepper; cook for another 2 minutes until fragrant.
- Add chicken to the pot and cook, stirring occasionally, until lightly browned on all sides. It doesn't need to be cooked through at this point.
- Stir in chipotle chili powder, cumin, smoked paprika, cayenne pepper (if using), and oregano. Cook for 1 minute, stirring constantly, until fragrant.
- Pour in crushed tomatoes, black beans, kidney beans, sweet potatoes, and chicken broth. Season with salt and pepper to taste.
- Bring the chili to a simmer, then reduce heat to low, cover, and cook for at least 30 minutes, or until the sweet potatoes are tender and the flavors have melded. Stir occasionally to prevent sticking.
- Taste and adjust seasoning as needed. Add more chipotle chili powder for extra smokiness and heat, or salt and pepper to taste.
- Ladle chili into bowls and garnish with your favorite toppings, such as sour cream, cheese, cilantro, avocado, and lime wedges.