A soul-warming, muscle-building bowl of comfort that’s weeknight-easy and meal-prep friendly. Sweet potatoes melt into a smoky tomato base while lean chicken and two kinds of beans deliver a whopping 38 g of complete protein per serving. One pot, 40 minutes, endless toppings—this is the chili that converted even my chili-skeptic husband.

I first threw this together on a blustery Sunday when my farmers’ market basket was overrun with orange-fleshed sweet potatoes and the last of the season’s poblanos. My goal was simple: something cozy enough to eat while binge-watching football, yet healthy enough to feel good about Monday morning. One bite in and I knew I’d struck gold—the natural sweetness of the potatoes balances the earthy cumin and smoky chipotle, while the trio of chicken, black beans, and chickpeas keeps you full for hours. Now it’s on permanent rotation from October through March, and I’ve served it at everything from casual book-club nights to my nephew’s high-school graduation party. The best part? It tastes even better the next day, so make a double batch and thank yourself later.

Why This Recipe Works

38 g complete protein: Chicken breast + two beans give all essential amino acids.
One-pot wonder: Sauté, simmer, and serve in the same Dutch oven—less dishes.
Ready in 40 minutes: Faster than delivery and far more nutritious.
Meal-prep hero: Flavors deepen overnight; freezer-friendly for 3 months.
Vegetable-packed: Two cups of sweet potato plus peppers = 40% daily vitamin A.
Customizable heat: Seed the jalapeño for mild, add extra chipotle for fire.
Gluten-free & dairy-free: Naturally allergen-friendly without sacrificing flavor.

Ingredients You'll Need

Every ingredient here pulls double duty for flavor and nutrition. Shop the bulk aisle for spices and beans—your wallet will thank you.

Avocado oil (2 Tbsp): High smoke point for searing; substitute grapeseed or canola if needed.
Boneless skinless chicken breast (1¼ lb / 565 g): Dice into ¾-inch cubes so they stay juicy. Swap with thighs for richer flavor.
Sweet potato (1 large, 400 g): Look for orange-fleshed Garnet or Jewel; they’re sweeter and creamier than yellow varieties.
Red bell pepper (1 large): Adds natural sweetness and color. Poblano works for a smokier note.
Jalapeño (1 medium): Remove seeds and ribs for mild; wear gloves to avoid burning eyes.
Red onion (½ large): Sweeter than yellow, but either works. Save a few rings for garnish.
Garlic (4 cloves): Fresh only—pre-minced jars taste metallic in quick-cook dishes.
Black beans (1 can, 15 oz): Choose low-sodium; rinse to remove 40% of salt.
Chickpeas (1 can, 15 oz): Creamy texture and extra protein. Navy beans are a fine swap.
Fire-roasted crushed tomatoes (28 oz can): The roasted variety adds subtle char without extra work.
Low-sodium chicken broth (2 cups): Homemade if you have it; vegetable broth keeps it vegetarian if you omit chicken.
Chipotle pepper in adobo (1 pepper + 1 tsp sauce): Freeze leftover peppers flat in a zip bag for future use.
Corn kernels (1 cup frozen): Adds pops of sweetness; thaw under running water for 30 seconds.
Spice squad: Chili powder (2 Tbsp), ground cumin (1 Tbsp), smoked paprika (1 tsp), oregano (1 tsp), salt & pepper.
Lime (1 large): Acid brightens at the end; zest it first for an extra layer.

How to Make High Protein Chicken and Black Bean Chili with Sweet Potato

Brown the chicken

Heat avocado oil in a heavy 5-quart Dutch oven over medium-high until shimmering. Pat chicken cubes dry—moisture is the enemy of browning. Season with ½ tsp salt and ¼ tsp pepper, then sear 4 minutes per side until golden. Remove to a plate; they’ll finish cooking later so don’t worry about centers.

Sauté aromatics

Reduce heat to medium. Add diced onion and bell pepper to rendered chicken fat plus another drizzle of oil if pot looks dry. Cook 4 minutes, scraping browned bits. Stir in jalapeño and garlic for 1 minute until fragrant—your kitchen should smell like a fiesta.

Toast spices

Sprinkle chili powder, cumin, paprika, and oregano over vegetables. Stir constantly for 60 seconds; toasting wakes up essential oils and deepens color. If spices stick, splash a tablespoon of broth to deglaze.

Build the base

Stir in diced sweet potato, crushed tomatoes, chipotle + adobo, and broth. Return chicken with any juices. Bring to a gentle boil, then reduce to low, cover, and simmer 12 minutes—just enough for potatoes to soften and chicken to finish cooking to 165 °F.

Add beans & corn

Rinse beans in a colander to eliminate canning liquid that muddies flavor. Stir beans and corn into chili; simmer uncovered 8 minutes to thicken. Mash a few potato cubes against pot edge for extra body.

Finish & adjust

Squeeze in lime juice, taste, and season with salt. Chili should coat spoon but not glop—add broth if too thick. Remove bay leaf if using. Serve hot with your favorite toppings.

Expert Tips

Control the heat

Chipotle peppers vary wildly in spiciness. Start with half, simmer, taste, then add more blended with a tablespoon of broth for seamless mixing.

Slow-cooker hack

Brown chicken and aromatics on the stove, then dump everything into a slow cooker on LOW 4 hours or HIGH 2 hours. Add lime just before serving.

Freeze portions

Ladle cooled chili into silicone muffin trays, freeze, then pop out “chili pucks” and store in a zip bag. Two pucks = perfect single serving.

Thicken naturally

Purée one cup of finished chili and stir back in for glossy body without cornstarch or flour—keeps it gluten-free and adds creamy mouthfeel.

Salt late

Broths and canned tomatoes vary in sodium. Adjust salt after simmering; grains and potatoes absorb seasoning as they cook, so wait until the end.

Shred don’t cube

For a pulled-chili texture, sear whole breasts, simmer 15 min, remove, shred with forks, then return to pot—great for picky kids who hate “chunks.”

Variations to Try

Turkey & butternut: Swap chicken for 93% lean ground turkey and sweet potato for diced butternut squash; cook 10 min less.
Vegetarian boost: Omit chicken, double beans, and stir in ½ cup red lentils with broth—they melt and mimic meat texture.
White chili twist: Sub green chiles for chipotle, great northern beans for black beans, and add 4 oz reduced-fat cream cheese at the end.
Steakhouse style: Replace chicken with 1-inch cubes of sirloin; sear 3 min per side and simmer only 10 min to avoid toughness.
Pumpkin power: Stir in ½ cup puréed pumpkin with tomatoes for velvety texture and immune-boosting vitamin A.
Paleo route: Skip beans, add 2 cups diced zucchini and ½ cup chopped pecans for crunch; serve over cauliflower rice.

Storage Tips

Refrigerate

Cool completely, transfer to glass jars, leave 1-inch headspace, and refrigerate up to 5 days. Reheat on stove with a splash of broth.

Freeze

Portion into quart-size freezer bags, lay flat to freeze, then stack. Keeps 3 months. Thaw overnight in fridge or 5 min under cold water.

Reheat

Microwave 2 min, stir, then 1–2 min more. On stove, warm covered over medium-low 8 min, stirring occasionally to prevent scorching.

Frequently Asked Questions

Absolutely. Use sauté function for steps 1–3, then add remaining ingredients (except lime), seal, and cook on high pressure 8 minutes. Quick release, stir in lime, and serve.

Choose no-salt-added tomatoes and beans, use homemade unsalted broth, and replace salt with 1 tsp nutritional yeast for umami without the sodium hit.

Yes—omit chipotle and use mild chili powder. Add a teaspoon of honey to balance acidity; serve with fun toppings like baked tortilla stars or cheese letters.

Not as written—sweet potatoes and beans supply 32 g net carbs per serving. Substitute diced cauliflower and black soybeans to drop carbs to 11 g.

Greek yogurt, diced avocado, pickled red onions, roasted pepitas, fresh cilantro, shaved radish, shredded cheddar, or a squeeze of fresh orange for brightness.

Yes—use an 8-quart pot and add 10 extra minutes of simmer time. Freeze half for a no-cook night; thaw 24 hours ahead for best texture.