Ancho Chicken Chili

with Sweet Potatoes & Avocado

50 MIN

2 Servings

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From the Test Kitchen

Easy chicken chili gets incredible depth of flavor from smoky ancho chile paste, Mexican spices, and fresh orange juice—stirred into the pot before serving for a hint of sweetness. Toppings of crisp radishes and creamy avocado add balancing flavor and texture.

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Nutrition

PER SERVING
Calories

760 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Ground Chicken
1 15-Ounce Can Crushed Tomatoes
1 Yellow Onion
1 Navel Orange
2 cloves Garlic
3 oz Radishes
1 Avocado
½ lb Cabbage
1 lb Sweet Potatoes
1 Tbsp Ancho Chile Paste
1 Tbsp Mexican Spice Blend (Ancho Chile Powder, Smoked Paprika, Garlic Powder, Ground Cumin & Dried Mexican Oregano)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and medium dice the onion. Medium dice the sweet potatoes. Peel and roughly chop the garlic. Cut out and discard the core of the cabbage; thinly slice the leaves.

2 Cook the chicken:

In a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the chicken and season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 5 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pot, transfer to a plate.

3 Start the chili:

Add a drizzle of olive oil to the pot of reserved fond; heat on medium-high until hot. Add the diced onion and sweet potatoes; season with salt and pepper. Cook, stirring frequently, 5 to 6 minutes, or until slightly softened. Add the chopped garlic, sliced cabbage, and spice blend; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened and fragrant.

4 Add the tomatoes:

Add the tomatoes, 2 1/2 cups of water, and the chile paste; season with salt and pepper. Increase the heat to high and cook, stirring occasionally and scraping up any fond, 20 to 22 minutes, or until the liquid is thickened to your desired consistency and the sweet potatoes are tender when pierced with a fork.

5 Prepare the remaining ingredients:

While the chili cooks, halve the orange; squeeze the juice into a bowl, straining out any seeds. Cut off and discard the ends of the radishes; halve lengthwise, then thinly slice crosswise. Place in a bowl; drizzle with olive oil and season with salt and pepper. Pit, peel, and medium dice the avocado. Place in a bowl and top with a drizzle of olive oil to prevent browning. Season with salt and pepper.

6 Finish the chili & serve your dish:

Add the cooked chicken and orange juice to the pot of chili. Cook, stirring frequently, 2 to 4 minutes, or until thoroughly combined. Turn off the heat. Season with salt and pepper to taste. Serve the finished chili with the seasoned radishes and avocado on the side. Enjoy!