Spicy Chicken and Sweet Potato Chili

By AislePrompt Editorial · Published 2026-04-03 · Updated 2026-04-03

A vibrant, warming chili with tender chicken, sweet potatoes, and a kick of smoky heat, all simmered in a rich tomato broth for a satisfyingly spicy meal. This Mexican-inspired Whole30 recipe, ready in about 55 minutes, pairs avocado oil, chicken thighs, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 tbsp avocado oil
• 1.5 lbs, boneless and skinless, cut into 1-inch pieces chicken thighs
• 1 large, diced onion
• 3 cloves, minced garlic
• 2 medium, peeled and diced sweet potato
• 1 (14.5 oz) can diced tomatoes
• 1 (14.5 oz) can tomato sauce
• 1 tsp smoked paprika
• 1/2 tsp chipotle powder
• 1/4 tsp cayenne pepper
• 4 cups, low-sodium chicken broth
• 1 tsp dried oregano
• to taste salt
• to taste black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp avocado oil in a large pot over medium-high heat. Season 1.5 lbs chicken thigh pieces with salt and pepper, then add to pot and sear for 4 minutes per side until golden brown. Remove chicken and set aside.
2. Step 2: Add 1 cup diced onion to pot and sauté for 5 minutes until softened and translucent. Stir in 3 minced garlic cloves and cook for 60 seconds until fragrant.
3. Step 3: Add 2 cups diced sweet potato, 1 can (14.5 oz) diced tomatoes, 1 can (14.5 oz) tomato sauce, 1 tsp smoked paprika, 1/2 tsp chipotle powder, and 1/4 tsp cayenne pepper. Stir well to combine and cook for 2 minutes.
4. Step 4: Return chicken to pot, add 4 cups chicken broth and 1 tsp dried oregano. Bring to a gentle simmer, cover, and cook for 20 minutes until sweet potatoes are tender.
5. Step 5: Uncover and simmer for 5 more minutes to concentrate flavors, stirring occasionally. Taste and adjust salt and pepper. Serve hot with extra cilantro if desired.