Ancho Chicken Chili with Sweet Potatoes & Avocado
Easy Cleanup

Ancho Chicken Chili

with Sweet Potatoes & Avocado

Group Created with Sketch. 50 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 760 Cals/serving
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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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Prepare the ingredients:
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.

Cook the chicken:
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.

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 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.

Add the tomatoes:
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.

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.

Finish the chili & serve your dish:
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!

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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.

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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 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.

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 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.

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 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!

Finish the chili & serve your dish: