Chicken And Sweet Potato Chili

Total Time: 2 hrs 5 mins Preparation Time: 35 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 10
• 1 medium onion, chopped
• 1 bulb of garlic (cloves separated, peeled and minced)
• 2 tablespoons olive oil
• 3 -4 lbs chicken (broiler or fryer chicken, cut up)
• 29 ounces chicken broth
• 1 1/2 cups chicken broth (divided)
• 1 tablespoon chili powder
• 3/4 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 1/4 teaspoon pepper
• 1/2 cup quinoa, rinsed
• 3 medium sweet potatoes (peeled and cubed)
• 30 ounces black beans (rinsed and drained)
• 31 ounces kidney beans (rinsed and drained)
• 14 1/2 ounces diced tomatoes (undrained)

Recipe

• 1 in a dutch oven, saute onion and garlic in oil until tender.
• 2 add chicken, 2 cans of broth, and seasonings.
• 3 bring to a boil.
• 4 reduce heat and cover and simmer for 1 hour or until chicken is tender.
• 5 meanwhile, in a small saucepan, bring remaining broth to a boil.
• 6 add quinoa. reduce heat, cover, and simmer for 12-15 minutes or until liquid is absorbed.
• 7 remove from the heat and fluff with a fork. set aside.
• 8 remove chicken and cool slightly.
• 9 strain broth, reserving vegetables. skim fat from broth.
• 10 return vegetables and broth to the dutch oven and add the sweet potatoes, beans, tomatoes, and cooked quinoa.
• 11 bring to a boil. reduce heat and simmer for 15-20 minutes or until sweet potatoes are tender.
• 12 meanwhile, remove chicken from bones and cut into bite-size pieces.
• 13 discard bones.
• 14 stir chicken into chili and heat through.