Yield: 6 servings

Ingredients

3 tablespoons olive oil

1 onion, chopped

1 yellow bell pepper, chopped

Kosher salt and freshly ground black pepper, to taste

1 medium sweet potato, peeled and grated

3 cloves garlic, minced

1 tablespoon chili powder

2 teaspoons ground cumin

3 cups crushed tomatoes

16-ounce can chili beans with sauce

3 cups shredded cooked chicken

½ cup chopped fresh cilantro

Shredded cheddar cheese and tortilla chips for topping

Directions

1. Heat the olive oil in a wide pot over medium-high heat.
2. Add the onion, bell peppers, a pinch of salt, and a few grinds of pepper. Cook and stir occasionally until the vegetables soften—about 5 minutes.
3. Stir in the sweet potato, garlic, chili powder, and cumin. Cook until combined—about 3 minutes.
4. Stir in tomatoes, chili beans with sauce, and 2 cups of water. Bring to a simmer and cook, stirring until the chili thickens slightly—around 10 to 15 minutes.
5. Stir in the chicken and continue to heat for about 5 minutes. Remove from heat and stir in the cilantro; season with salt and pepper. Top with chips, cheese, and/or scallions.

Nutrition facts (per serving)

Calories: 225

Total fat: 9 g

Total carbohydrates: 20 g

Dietary fiber: 6 g

Sodium: 400 mg