Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium sweet onion, diced
- 4 cloves garlic, minced
- 1/2-1 teaspoon ground cumin, to taste
- 1/4-1 teaspoon ground cayenne or chipotle pepper, to taste
- 1 sweet potato, peeled, diced
- 2 15-oz. cans pinto or white beans, rinsed, drained
- 1 28-oz. can Muir Glen Organic Fire Roasted Tomatoes, with juice
- 8-oz. (1 cup) chopped roasted green chilies- mild or hot
- 2 cups chicken broth, more if needed
- 1 tablespoon balsamic or apple cider vinegar
- A small drizzle of agave
- 2 heaping cups cooked chicken pieces- hand torn looks nice
- Juice of 1 lime, or to taste
- Read more: http://glutenfreegoddess.blogspot.com/2006/01/santa-fe-chicken-chili.html#ixzz1qdYjq7My
Directions
-
Heat a large pot over medium-high heat and warm the olive oil; cook the onions until they are soft and translucent. Add the garlic and spices and stir for a minute.
-
Add the diced sweet potato, beans, tomatoes, green chiles, broth, balsamic vinegar, and agave. Stir gently to combine it all.
-
Bring it to a simmer and lower the heat; cover and cook the chili for 30 minutes or so until the sweet potatoes are tender. Add a touch more liquid if you need to. Add the cooked chicken and some lime juice.
-
Taste test and adjust the seasonings – more heat? More lime? A tad more sweetness? Good chili has a balance of these flavors.
-
Warm through and serve when you are ready.
-
If the chili thickens too much thin it with broth; if the chili becomes too thin cook it longer with the lid off to reduce the liquid.
-
Serve with a wedge of lime