We had some seriously cold weather here last week. And I don’t just mean cold for Seattle. I mean really, actually cold. Even cold for my New England blood.
This cold snap wreaked some havoc on my little floating home. I ended up with frozen pipes and no running water for three days. That’s right. No showering, cooking, dishes or laundry for three whole days. I’m not a fan of that. I’ll take no power any day over no water.
Thankfully, I’m all thawed out now. But it’s still really freaking cold. So the first thing I made when my water returned was a big pot of this White Bean Chili with Chicken and Sweet Potatoes.
This chili tastes like you’ve been slowly simmering it for hours. But in fact, it all comes together in about 45 minutes. The secret to getting tons of flavor in a such short amount of time is by using a rotisserie chicken from the grocery store. Those babies are one of my favorite kitchen shortcuts. The meat is always flavorful, juicy and perfectly tender. And all that awesomeness comes to you with zero effort on your part. Winning.
I love the balance of both warm and cool notes in this chili. The red pepper flakes, chili powder, ginger and roasted green chiles provide just the right amount of heat. While the lime juice and cilantro bring fresh, citrusy, bright flavors to the pot. It’s a great weeknight meal on a cold day.
Stay warm friends!
Recipe slightly adapted from Gluten Free Goddess
White Bean Chili with Chicken and Sweet Potatoes
- 2 tablespoons extra-virgin olive oil
- 1 medium red onion, chopped
- 4-6 garlic cloves, minced
- 2 medium sweet potatoes, peeled and cubed
- 2 tsp. ground ginger
- 2 tsp. oregano
- 1 tsp. ground cumin
- 1 tsp. chili powder
- 1/2 tsp. salt
- 1/4 tsp. red pepper flakes
- 3/4 cups roasted green chiles (hot or mild)
- 2 (15-ounce) cans white beans, rinsed and drained
- 4 cups low-sodium chicken broth
- 4 cups cooked chicken, shredded
- Juice from 1 lime
- 2 tablespoons fresh cilantro, roughly chopped
- In a large heavy-bottom pot, heat the olive oil over medium-high heat. Add the chopped red onion and sauté for 2-3 minutes, stirring frequently. Add the minced garlic and sauté another 1-2 minutes, until it becomes fragrant. Add the sweet potatoes and all the spices (through the red pepper flakes), stirring to coat the vegetables in the spices. Add the roasted green chiles, white beans and chicken broth.
- Cover the pot with a lid and bring the chili to a boil. Then turn down the heat to maintain a simmer and cook, covered, for about 25-30 minutes, or until the sweet potatoes are tender. Gently stir in the cooked chicken and warm through. Add the fresh lime juice.
- Ladle the hot chili into bowls and top with some of the chopped cilantro.
- Leftovers can be stored in an airtight container in the refrigerator for 2-3 days.