Chicken Chili for the Healthy Eating Soul!

We've had quite the cool front hit my little town the last few days! Definitely got me craving some good ol' comforting chili. There are sweet potatoes in this chili and although that is kind of a weird addition traditionally, it is so good! Mine was not very spicy, so if you like a little more heat you can add cayenne or maybe some chili sauce, hot sauce, etc. I also cut down quite a bit on hands on time by microwaving the sweet potatoes instead of baking them, we all love dinner in under an hour! Hope you like!

Chicken Chili (adapted from Musle and Fitness Hers)

10 oz. precooked, diced chicken

1 15 oz. can red no salt added kidney beans, drained and rinsed

1 lb sweet potatoes, cooked and cut into 1 inch chunks

2 cloves garlic, minced

1 1/2 cup low sodium chicken broth

2 tsp worcestershire sauce

2 tsp ground cumin

1 tbsp chili powder ( I ended up adding a bit more)

1 cup fresh or frozen corn

5 oz. onion, diced

Wash and wrap sweet potatoes in plastic wrap (or buy prewrapped) and microwave together for 8 minutes. While those are cooking cut up your onion, garlic and chicken.

Next put half of the beans in a blender or food processor and puree until smooth.

Cut up your sweet potatoes into 1 inch chunks

Take a large skillet and spray with olive oil cooking spray. Heat the skillet over medium-medium high heat and saute the onion until slightly browned and transulcent.

Add the garlic and remaining seasonings and saute for 3 minutes or until fragrant

add in the remaining ingredients and bring to near bowl and then decrease heat to simmer, covered for 30 minutes.

nutritional facts per serving (serves 5)

calories 250, fat 2g, sat. fat 0g, sodium 627mg, carbs 37g, fiber 7g, sugars 7g, protein 20g