Ancho Chicken Chili with Sweet Potatoes & Avocado
Easy Cleanup

Ancho Chicken Chili

with Sweet Potatoes & Avocado

50 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

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.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    760 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
time-saving
tips & techniques
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!

Tips from Home Chefs

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:
Browse Steps
1 of 6