Chicken Sweet Potato and Mushroom Chili

Spring doesn’t seem to be able to make up its mind about whether it wants to be here or not this year. On Wednesday, temps were in the mid 80’s, and then they dropped into the upper 30’s on Thursday when a cold front came through. It was a very windy, cold day with a little rain shower in the afternoon. When dinnertime rolled around, I knew exactly what I wanted to make.  A nice big pot of chili.

chicken sweet potato and mushroom chili
I had some ground chicken breast in the fridge, mushrooms and a couple of sweet potatoes, so I threw together a quick chili with those items that I had on hand. I had some leftover pico de gallo from our dinner on Wednesday night, so I used a little bit of that along with some fresh avocado and just a splash of lime juice to finish it off.

chicken sweet potato and mushroom chili
It came together quickly and really hit the spot. I do think that it might be a little bit tastier if you used dark meat ground chicken instead of the white meat, but I used what I had on hand.


chicken sweet potato and mushroom chili
Chicken Sweet Potato & Mushroom Chili
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
Servings: 4
  • 1 tbsp coconut oil (or cooking oil of your choice)
  • 1 1/2 lbs ground chicken breast
  • 1 large onion , diced
  • 4 garlic cloved , minced
  • 1 1/2 tsp chipotle chili powder
  • 1 1/2 tsp onion salt ( I used Redmond's Real Salt Garlic Salt)
  • 2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 1 (14.5 oz) can crushed tomatoes
  • 2 medium sweet potatoes , finely diced (about 1/2 inch cubes)
  • 4 cups chicken stock (or water)
  • 1 cup finely chopped mushrooms
  1. Heat the coconut oil over medium-high heat in a large pot. Add the ground chicken and begin breaking it up with a spoon as it browns, about 8 minutes. Add the diced onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for 30 seconds. Add all of the seasonings and stir until the meat/onion mixture is well coated. Add the crushed tomatoes, chicken stock (or water) and sweet potatoes. Bring to a simmer. After about ten minutes, add in the mushrooms and continue cooking until sweet potatoes are tender, about ten more minutes. Check seasonings and adjust if necessary.
Recipe Notes
Optional toppings: fresh avocado, pico de gallo, sour cream, mexican cheese


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Tempie is a stay-at-home wife with a passion for running. She writes about all aspects of healthy living from fitness to nutritious recipes. Subscribe to the feed for updates and follow Tempie on Twitter and Facebook.

3 comments to Chicken Sweet Potato and Mushroom Chili

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