Chicken Enchilada Sweet Potato Chili

By: Erin Fitz

Servings: 4 to 6

2 tablespoons extra-virgin olive oil
2 yellow bell peppers, seeded and diced
2 red bell peppers, seeded and diced
2 medium yellow onions, diced
2 cups cooked diced chicken
1 (28 ounce) can organic fire-roasted crushed tomatoes (or homemade equivalent)
2 medium sweet potatoes, peeled and diced
3-4 cloves garlic, minced
2 teaspoons Kosher salt
2 teaspoons chili powder
2 teaspoons cumin
1 teaspoon black pepper
1 teaspoon ground oregano

Instructions: In a large dutch oven, heat the olive oil over medium heat.  Add the bell peppers and onions, and saute for 5 to 10 minutes or until the mixture begins to soften.  Add all remaining ingredients, stir well, and bring to a simmer.  Place lid on the pan, reduce heat to maintain simmer, and stir occasionally.  Cook

Notes: Long gone are the cheese-filled corn tortillas, but I still love my homemade enchilada sauce that inspired this recipe!  I added the sweet potatoes for some healthy carbs, but the slight sweetness really enhances the herbs and spices.
Top with fresh avocado, guacamole, or chopped cilantro!
Oh, and forgive my crappy photo.. It smelled way too good to try for a better picture!


Categories: Chili Contest


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  1. Erin F. says

    I just noticed that somehow the end of the directions got cut off! It should read to cook 1 to 1 1/2 hours or until sweet potatoes are fork tender and flavors are melded.
    Sorry guys!

  2. says

    Debbie, cook the chicken first, put everything else in the slow cooker, then add the chicken, I cook it on high for 6 hours. You may also need to add water to make sure it doesn’t dry out.

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