This recipe is definitely a keeper! Everyone in the family loves it both as a stew and oddly enough as a hearty “dip” with tortilla chips.
1 Tablespoon olive oil
1 sweet potato, diced into small cubes (I leave skins on but you can peel if you prefer)
1 large onion
4 cloves of garlic, minced
2 Tablespoons chili powder
1/2 teaspooon ground chipotle pepper
1/2 teaspoon ground cumin
1/4 teaspoon salt
3 cups of chicken broth
1 can diced tomatoes (I use Ro-Tel diced tomatoes with cilantro and lime)
1 15-ounce can of black beans, rinsed
2 boneless chicken breasts, uncooked
1/2 cup quinoa
I like to cook it all in my cast iron casserole “pot” on the stove top and then in the oven. You could also definitely use your crockpot!
- Heat oven to 250 degrees.
- Heat oil and saute the sweet potato and onion until for about 5 minutes until the onion is softened. Then add the garlic and cook for about another minute.
- Stir in the chili powder, chipotle, cumin, and salt. Add the chicken broth, black beans, tomatoes, and chicken. (I slice my chicken breast so they are a little thinner and then push down into pot so that veggies and broth cover them.)
- Put lid on and cook for 2 1/2-3 hours at 250 degrees. After three hours, add in the quinoa. I let it cook for another hour or so. I know it is ready when the chicken just shreds apart with a wooden spoon. Gently “pull” chicken into shreds and chunks.
- Garnish with whatever you enjoy… avocado, lime, cheddar cheese, tortilla chips, rice… it will all taste great!