Sweet Potato Chicken Chili

Ingredients

• 3 chicken breasts
• 3 medium sweet potatoes
• 2 cans black beans
• 1 bunch kale
• 2 Tbsp. garlic
• 2 Tbsp. dried onions
• 2 Tbsp. chili powder
• 1 Tbsp. cumin
• 1/2 Tbsp. Nature Seasons
• 1 Tbsp. Everything but the Elote seasoning blend from Trader Joe’s
• 1 Tbsp. avocado oil
• 1 tsp. white pepper
• 4 cups chicken broth
• 6 cups water
• additional salt to taste

Directions

Trim any fat off the chicken breasts and drizzle with avocado oil. Season with Everything but the Elote seasoning. Bake for 30-35 minutes at 350. Let cool, then slice into bite sized pieces. Meanwhile, peel, wash, and chop your sweet potatoes into bite sized pieces. Add potatoes to a large soup pot, then pour in chicken broth and water and bring to a boil.

Once the potatoes are about half way done, aka, not quite fork tender, add the chopped chicken into the pot. Add garlic, dried onion, chili powder, cumin, and Nature’s. Let boil for 10 more minutes, then add in the drained and rinsed black beans. Boil for another 10-15 minutes. Taste the broth for seasoning. I like to have my flavors where I want them before adding in the kale.

Tear the kale into bite sized pieces, then wash thoroughly. (Spinach would work too, but especially for meal prep, or a soup we’ll be eating leftovers with, I prefer kale. It holds up better.) Take the soup off heat and add kale. Let sit for 10 minutes, then serve.

Wine Pairing Suggestion

Tenebres GSM (great red blend from Trader Joe’s)

***Serves 4-6