On a cold winter’s day, a bowl of chilli is guaranteed to warm you up. The smoky heat from the chipotle powder adds additional warmth to this dish. Using the meat pulled from a rotisserie chicken saves time and provides additional flavour to the chilli. It’s tomato, gluten and dairy free too.
Chicken and Sweet Potato Chilli
Ingredients
- 2 tsp olive oil
- 1 medium sweet onion, diced
- 1 medium red onion, diced
- 1 large red pepper, diced
- 2 medium sweet potatoes, diced
- 2 tsp cumin
- 1 1/2 tsp chipotle powder
- 1 1/2 tsp sea salt
- 4 cloves garlic, minced
- 2 cans navy beans, drained and rinsed
- 1 bottle/can gluten free beer
- 1 litre carton gluten free no sodium chicken broth
- 1 rotisserie chicken, shredded
- toppings: fresh cilantro, green onion, avocado, lime wedges
Directions
- Place the oil, both onions, red pepper and sweet potatoes into a large pot. Sauté until fragrant, about 5 minutes.
- Add the cumin, chipotle powder and salt. Stir well. Continue to cook stirring often for another 5 minutes.
- Add the garlic and cook for about 1 minute. Then stir in the beans and the beer.
- Bring to a boil and the reduce heat to medium. Simmer for 15 minutes until liquid has reduced by half.
- Add the chicken and chicken broth, then bring to a boil. Simmer on medium heat for 45 minutes.
- Serve topped with fresh cilantro, green onion, avocado and a twist of lime.
- Serve with tortilla chips.
- Recipe Notes
- I like to use Costco’s rotisserie chicken.
- This tastes even better the next day, once the flavours have had time to mellow together.
- Feel free to add dairy-free or regular sour cream as a topping.
- All chipotle powder brands have different levels of spice/heat. You may need to adjust the amount of chipotle powder to suit your taste. Alternatively you can add a jalapeño for additional spice/heat.
Yummy Gluten Free 