We’re a little over a month into Fall and the cooler weather is on its way. There are certain dishes that are so comforting, just hearing the name makes your warm inside. This is why we’re sharing a recipe for a yummy crowd pleaser…Chili! Not just any old chili either. This is a kidney-friendly Chicken Chili with Sweet Potatoes recipe from our friends at Fresenius Kidney Care.
Description
Tons of spice, corn and bell pepper give this healthy one-pot chicken chili recipe Southwestern flair. Serve with your favorite hot sauce and tortilla chips.
Ingredients
2 tablespoons extra-virgin olive oil
1 large onion, chopped
3 cloves garlic, minced
2 cups cubed sweet potato (1/2-inch)
1 medium green bell pepper, chopped
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 15-ounce can low-sodium cannellini beans, rinsed
2 cups low-sodium chicken broth or homemade chicken stock
1 cup frozen corn
2 cups cubed cooked chicken (1/2-inch; about 10 ounces)
¾ teaspoon salt
¼ teaspoon ground pepper
Sour cream, avocado and/or cilantro for garnish
For the complete recipe including directions and nutritional information visit: Fresenius Kidney Care
