Hearty Chicken and Sweet Potato Chili

Instructions

1. 1

   Sauté the onion and garlic in olive oil in a Dutch oven until tender, about 5 minutes.

2. 2

   Add the chicken, 2 cups of the broth, and the seasonings. Bring to a boil, then reduce heat, cover, and simmer for 1 hour or until the chicken is tender.

3. 3

   In a small saucepan, bring the remaining 3 cups of broth to a boil. Add the quinoa, reduce heat, cover, and simmer for 12-15 minutes until the liquid is absorbed. Fluff with a fork and set aside.

4. 4

   Remove the chicken from the Dutch oven and let cool slightly. Strain the broth, reserving the vegetables, and skim off any fat. Return the vegetables and broth to the Dutch oven, then add the sweet potatoes, beans, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 15-20 minutes until the sweet potatoes are tender.

5. 5

   Meanwhile, remove the chicken from the bones and cut into bite-size pieces. Discard the bones. Stir the cooked chicken and the quinoa into the chili and heat through.