Sweet potato and chicken chili

Ingredients

• 2 tablespoons extra-virgin olive oil 

• 1 large onion, chopped 

• 3 cloves garlic, minced 

• 2 cups sweet potato, cut into 1/2-inch cubes 

• 1 medium green bell pepper, chopped 

• 2 tablespoons chili powder 

• 2 teaspoons ground cumin 

• 1 teaspoon dried oregano 

• 1 15-ounce can cannellini beans, rinsed 

• 2 cups Hale Bone Broth 

• 1 cup frozen corn 

• 2 cups cooked chicken (cut into cubes ~1/2-inch; about 10 ounces) or rotisserie chicken

• ¾ teaspoon salt 

• ¼ teaspoon ground pepper 

• Sour cream, avocado and/or cilantro for garnish 

Directions

• Heat oil in a large pot over medium-high heat. Add onion, garlic, sweet potato and bell pepper; cook, stirring occasionally until the vegetables are slightly softened, 5 to 6 minutes. Stir in chili powder, cumin and oregano and cook, stirring for 1 minute.
  

• Add beans and Hale bone broth, bring to a simmer. Reduce heat, partially cover and cook for 15 minutes.
  

• Increase heat to medium-high and stir in corn; cook 1 minute. Add chicken and cook until heated through, 1 to 2 minutes. Remove from heat. Stir in salt and pepper. Serve topped with sour cream, avocado and/or cilantro, if desired.

• Enjoy!