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Ancho Chicken Chili

with Sweet Potato & Avocado

Easy Cleanup
  • Group Created with Sketch.
    45-55 mins
  • icon_serves Created with Sketch.
  • icon_cals Created with Sketch.
    Est. 730 calories
    Nutrition Label
    Nutrition Label
    Nutrition Label

This recipe has been approved by Whole30®. To learn more about their guidelines, visit In the sixth of our eight weeks of delicious Whole30® approved recipes, an 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.

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

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and medium dice the onion. Medium dice the sweet potato. 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 ground 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.

Cook the chicken:
Start the chili:
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 potato; season with salt and pepper. Cook, stirring frequently, 4 to 5 minutes, or until 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.

Add the tomatoes:
Prepare the remaining ingredients:
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 & serve your dish:

Add the cooked chicken and orange juice to the pot of chili. Increase the heat to high and 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!

Finish & serve your dish: