Jalapeño Sweet Potato Chicken Chili with Pumpkin Cornbread

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The rainy weather in Chicago, combined with a never-ending sinus cold, mean it’s time for an easy, delicious, hearty chili. For a twist on your classic beef chili, try ground chicken (it’s lower in fat and total calories) with sweet potatoes and black beans. I’m prefer my chili to have less beans and more tomatoes. But, if you really like beans, add a can of kidney beans! This recipe serves 8, and comes in at around 200 calories per serving! Freeze the leftover chili in individual containers for easy weeknight meals, when you just don’t feel like cooking!

Serves 8

Chili Ingredients:

  • 1 lb. ground chicken
  • 1 28 oz. can fire roasted diced tomatoes
  • 1 14 oz. can reduced-sodium black beans, with liquid
  • 1 5 oz. can diced green chiles
  • 1 Vidalia onion, chopped
  • 1 jalapeno, minced
  • 2 tablespoons minced garlic
  • 2 small sweet potatoes, peeled and diced
  • 2 tablespoons chili powder
  • 1 tablespoon ground cumin
  • 2 teaspoons paprika
  • Salt and pepper to taste

Directions:

Brown the chicken in a pan over medium-high heat.  Add all ingredients to slow cooker and stir. Cook on low for 6-8 hours, or high for 3-4 hours. Top with your favorite toppings! I prefer manchego cheese, sliced avocado, light sour cream or low-fat Greek yogurt, and sliced green onions. Serve with Pumpkin Cornbread (recipe below) or corn tortilla chips.

Cornbread Ingredients:

  • 1 cup flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 3/4 teaspoon ground cinnamon
  • Dash of ground cloves
  • 1/3 cup light brown sugar
  • 1 cup cornmeal
  • 2 whole eggs
  • 1 cup organic pumpkin puree
  • 1/8 cup olive oil
  • 1/8 cup unsweetened apple sauce
  • 1 tablespoon Agave Nectar

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Directions:

Preheat the oven to 400 degrees. Lightly grease (or spray) an 8″x8″ baking dish. In a bowl, whisk together flour, baking powder, salt, cinnamon, nutmeg, brown sugar, and cornmeal.  In a small bowl, lightly beat the eggs. Stir in the olive oil, applesauce and Agave Nectar. Add the wet ingredients to the dry ingredients, until combined. Pour the batter into the baking dish, smoothing the top. Bake for 25-30 minutes, or until done. Serve with a honey butter.

Slightly adapted from: Pinch of Yum and Sweet Pea’s Kitchen

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