RECIPES

Sweet Potato and White Bean Chicken Chili


Bring the family together with this hearty and tasty chili that’s sure to please! What’s great about this recipe is that you can make it your way and prep it for when you need it. Whether you’re looking for something filling to break your fast, or looking for some comfort food, this recipe has it!

  • Yield: 12 to 14 servings
  • Prep Time: 15 minutes
  • Cook Time: 51 to 56 minutes

Chef’s Tips

  • Feel free to add a different variety of beans instead of the white beans.
  • Cubed white, yukon potatoes, baby potatoes, or even summer squash can be used in place of the sweet potatoes.
  • This recipe can be made in advance, cooled completely, portioned, and frozen for easy meal planning.
  • *Directions for using an Instant Pot with this recipe follows; only make HALF of the recipe as an Instant Pot requires recipes to not fill the pot more than halfway full.

Ingredients

  • 4 cans (540 ml) white kidney beans or cannellini beans, rinsed, and drained (divided)
  • 6 cups (1440 ml) low-sodium vegetable or chicken broth, divided
  • 5 tbsp (75 ml) vegetable oil
  • 3 cups (417 g) white onion, diced
  • 3 cups (375 g) stalks celery, diced
  • 2 cups (260 g) green bell pepper, diced
  • 2 jalapeno peppers, seeded and diced small
  • 6 tsp (6 pcs) garlic cloves, minced
  • 3 lbs (1362 g) Sargent Farms ground chicken
  • 3 tbsp (18 g) ground cumin
  • 1 tbsp (6 g) ground coriander
  • 1 tbsp (3 g) dried oregano
  • 1 tbsp (15 g) fine sea salt
  • 2 tsp (4 g) chili powder
  • 2 tsp (1 g) dried parsley
  • 1/2 tsp (1 g) ground cayenne
  • 1/4 tsp (1 g) red chili flakes
  • 8 cups (1160 g or 2 large) sweet potatoes, washed, peeled and cut into 1” cubes
  • 3 bay leaves
  • 2 tbsp (30 ml) apple cider vinegar

Garnish (optional):

  • fresh cilantro and sliced green onions

Directions

    1. In a blender, blend 2 cans of the rinsed and drained white beans with 1 cup of vegetable or chicken broth until smooth. Set aside until needed.
    2. Heat oil in a large pot on medium-high heat. Add onions and celery, and sautée until onions are translucent, about 3 to 5 minutes. Add the peppers, and sauté for 3 minutes. Add the minced garlic and sauté until fragrant; about 30 seconds.
    3. Add the Sargent Farms ground chicken, cumin, coriander, oregano, salt, chili powder, parsley, smoked paprika, cayenne, and chili flakes. Cook and stir chicken and spices until chicken is browned and spices are fragrant; about 6 to 8 minutes.
    4. Slowly pour the remaining broth (5 cups/1200 ml) into the pot, scraping any browned bits from the bottom. Pour in the white bean puree, cubed sweet potatoes, the remaining beans, and bay leaves. Stir to combine. Bring mixture to a boil, lower heat and simmer for 35 to 40 minutes or until slightly thickened. Remove from heat and stir in the apple cider vinegar
    5. Serve garnished with fresh cilantro and/or sliced green onions.


Instant Pot Recipe (make HALF the recipe)

  • Yield: 6 to 8 servings
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes

Directions

    1. In a blender, blend 1 can white beans, rinsed and drained, with 1/2 cup of vegetable or chicken broth until smooth. Set aside until needed.
    2. Press the “sauté” button to preheat the pressure cooker. When the words “hot” appear on the screen, add the oil to the bottom of the pot. Add onions and celery, and sauté until onions are translucent, about 3 to 5 minutes. Add the peppers, and Sauté for 3 minutes. Add the minced garlic and sauté until fragrant; about 30 seconds.
    3. Add the 1 1/2 lbs (681 g) Sargent Farms ground chicken, cumin, coriander, oregano, salt, chili powder, parsley, smoked paprika, cayenne, and chili flakes. Cook and stir chicken and spices until chicken is browned and spices are fragrant; about 5 to 7 minutes.
    4. Slowly pour the remaining broth (2 1/2 cups/600 ml) into the Instant Pot, scraping any browned bits from the bottom. Pour in the white bean puree, cubed sweet potatoes, the remaining beans, and bay leaves. Stir to combine. Close and lock the lid of the Instant Pot. Press “manual” and set it for 15 minutes pressure cooking time. Use the “Natural Pressure Release” when done.
    5. When pressure has fully released, carefully open lid and stir in the apple cider vinegar.
    6. Serve garnished with fresh cilantro and/or sliced green onions.

Sweet Potato and White Bean Chicken Chili