Ground Chicken and Sweet Potato Chili Mac

Whenever the weather starts to turn cooler, I crave a big bowl of chili. There are so many ways to make chili (as you’ll see on my website – I’ve made lots over the years). For this recipe I decided to lighten it up by using ground chicken instead of beef and I added sweet potato for added nutrition and to balance out all the salty flavors. This is a perfect make-ahead meal to enjoy all week long for lunch or dinner!

1. Heat olive oil in a large saucepan or Dutch oven over medium-high heat. Add onion and sweet potato and cook for 5 minutes, stirring often.

2. Add ground chicken and cook until the chicken is browned and crumbly, about 5 minutes.

3. Combine spices in a small bowl. Add spices and tomato paste and cook for 1 minute.

4. Add tomatoes, beans and 2 cups water and stir to combine. Bring mixture to a boil; reduce heat to medium, cover and cook for 15 minutes.

5. Add dry pasta and stir to make sure all of the noodles are covered with liquid. Cover the pot and continue to cook for 10 minutes longer, or until the pasta is tender. Finish the chili with fresh lime juice.

6. Let chili sit off the heat (uncovered) for 5 minutes. Scoop into bowls and garnish with cheese, sour cream and chili lime seasoning.

Ground Chicken and Sweet Potato Chili Mac

Serves 6

All you need:

1 tablespoon olive oil

1 large sweet onion, chopped

2 medium sweet potatoes, peeled and diced

1 pound lean ground chicken

2 tablespoons chili powder

1 tablespoon ground cumin

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon salt

1/4 teaspoon cayenne pepper

1/4 teaspoon black pepper

2 tablespoons tomato paste

1 (14.5 ounce) can fire-roasted tomatoes, with juice

1 (10 ounce) can diced tomatoes and green chiles, with juice

1 (15.5 ounce) can cannellini beans, drained and rinsed

1 (15.5 ounce) can kidney beans, drained and rinsed

2 cups water

1 cup uncooked macaroni noodles (any variety)

Juice of 1 lime

Freshly grated white cheddar cheese, sour cream and chili lime seasoning, for garnish

All you do:

1. Heat oil in a large saucepan or Dutch oven over medium-high heat. Add onion and sweet potato and cook for 5 minutes, stirring often.
2. Add ground chicken and cook until the chicken is browned and crumbly, about 5 minutes.
3. Combine spices in a small bowl. Add spices and tomato paste and cook for 1 minute.
4. Add tomatoes, beans and 2 cups water and stir to combine. Bring mixture to a boil; reduce heat to medium, cover and cook for 15 minutes.
5. Add dry pasta and stir to make sure all of the noodles are covered with liquid. Cover the pot and continue to cook for 10 minutes longer, or until the pasta is tender. Finish the chili with fresh lime juice.
6. Let chili sit off the heat (uncovered) for 5 minutes. Scoop into bowls and garnish with cheese, sour cream and chili lime seasoning.