SWEET POTATO CHICKEN CHILI

I'm a new recipe addict. Any new foodie photograph or tasty trend and I'm the first to give it a try. My husband, however,  isn't very adventurous when trying new foods. Unless I can convince him that what I'm making is actually good for him. Luckily (for us both) I stumbled upon a new chicken chili recipe that has tons of nutritious goodies and side of jalapeños on top - I just couldn't pass it up.

healthy chicken chili recipe

1.5 lbs chicken breast

2 cups chicken broth

1 onion, minced

2 cloves garlic, minced

2 jalapeños, minced

2 tbsp olive oil

2 tsp chili powder

pinch of salt

2 large sweet potatoes, peeled and diced

28 oz. fire roasted tomatoes, undrained

14 oz. black beans, drained

3 tbsp ground flaxmeal

Cook the chicken in a slow cooker for 3 hours, shred once cooled and put in the fridge until ready to use. (I like to cook my chicken in the slow cooker with some minced garlic, simple and tasty.) 

Put the olive oil in a dutch oven on the stove over medium heat. Add the onion, garlic and jalapeños and saute until tender. Add the chili powder, salt and sweet potatoes. Saute until the potatoes are lightly browned.

Add the fire roasted tomatoes and chicken broth. Stir the mixture and cover for 45 minutes. You don't have to stir it but I like to, to make sure potatoes don't stick to the bottom of the pot. After 45 minutes, uncover and add the shredded chicken, black beans and flaxmeal. Stir and turn off heat. 

Season with your favorite chili toppings (mine are sour cream and extra jalapeños) and enjoy!