Sweet Potato Chicken Chili!

By Dr. Haley Ferrell

While I usually think of chili as a fall or winter dish, I have been enjoying this recipe lately and it is just light enough to still enjoy on a warm spring day! This recipe is nutrient dense and just as delicious.

Sweet potatoes have many therapeutic properties, including containing nutrients that stimulate the production of follicle stimulating hormone (FSH), which is important for hopeful mothers-to-be! Sweet potatoes are also high in carbohydrates that initiate production of the brain chemical serotonin, which helps fight depression (Prescription for Dietary Wellness, Phyllis A. Balch, CNC).

I tend to go heavy on the garlic in this recipe, because of the amazing flavor in addition to the amazing health benefits. Numerous studies have shown that garlic helps to treat infection, protect circulation, and fight various types of toxins (Prescription for Dietary Wellness, Phyllis A. Balch, CNC).

One more important ingredient note before getting to the actual recipe. The recipe calls for 2 cans of fire roasted tomatoes; canned tomatoes have shown up on many lists of ‘DO NOT EAT’ foods, and for good reasons. Most aluminum can linings contain high amounts of bisphenol A (BPA), which is a toxic chemical linked to reproductive abnormalities, heightened risk of breast cancers, neurological effects, and other health problems.

The high acidity of tomatoes makes canned tomatoes an especially bad combination, as the acidity can cause BPA to leach into your food. You can avoid aluminum cans all together (look for glass jars), or make a conscious effort to search for brands that specifically label their cans as BPA-free (Muir Glen is my favorite!)

Ingredients:yam-69543_1280

(Choose organic whenever possible)

-1.5 lbs chicken breasts

-5 cups chicken broth

-1 onion, minced

-2 cloves garlic, minced

-1 jalapeno, minced

-2 tablespoons butter or olive oil

-2 teaspoons chili powder

-1/2 teaspoon salt

-2 14 ounce cans fire roasted tomatoes with garlic, undrained

-1 14 ounce can black beans, drained

Instructions:

1: Poach the chicken. Bring the chicken broth to a rolling boil and add the raw chicken breasts. Cover and cook for 5 minutes, then turn off heat and let the chicken continue to cook in the broth for another 20 minutes. Removed the chicken, let cool, then shred. Reserve 2 cups of the broth!

2: Saute the vegetables. Heat the butter in a large soup pot over medium-high heat, then add the onion, garlic, and jalapeno. Saute until tender, and then add the chili powder, salt, and sweet potatoes. Saute until the sweet potatoes are lightly browned.

3: Add the fire roasted tomatoes, black beans, shredded chicken, and reserved broth. Stir and cover with a tight fitting lid. Keep over medium heat for 45 minutes without stirring.

 

***The original recipe calls for adding flaxmeal to thicken the chili, but I personally have been skipping this step.

Find the original recipe, and many more, here: http://pinchofyum.com/healthy-jalapeno-sweet-potato-chicken-chili