Chicken Chili with Sweet Potato, White Beans, and Lime

I have an awesome chili recipe for you today! A blend of spicy, sweet, tangy, and savoury flavours delight the tastebuds in this delicious and healthy chili. I love how colourful the veggies are. Kids love it, too. Last night, when I made this chili, my son said “It’s fantastic! You’re the best cook in the whole world!” High praise, coming from a 4 year-old. That made me happy.

Chicken Chili with Sweet Potato, White Beans, and Lime

There are so many good things in this chili, giving it such a fantastic taste… green chilis, red onion, fresh ginger, garlic, cumin, oregano, and lime. The sweet potatoes play very nicely with these flavours, while the white beans add an earthy element. Baby spinach adds a bright green veg to the bowl. It really is a gorgeous chili.

I like to use leftover roast chicken, in this chili, for the best flavour, and to save time. Of course, you can cook chicken breasts, as the recipe instructs. Another thing that you can adapt to your own taste is the lime juice. In the recipe, I wrote to use the juice of 1-2 fresh limes, but this is simply my own preference. Feel free to use as much or as little lime juice as you want. Or, you can do what I do and leave the lime juice out of the chili, and serve a lime wedge with each bowl. This way, everyone can adjust the amount of juice to their own taste. My little boy loves having his own lime wedge to squeeze juice in his own bowl.

Chicken Chili with Sweet Potato, White Beans, and Lime

Enjoy the recipe…

Chicken chili with Sweet Potato, White Beans, and Lime

A blend of spicy, sweet, tangy, and savoury flavours delight the tastebuds in this delicious and healthy chili.

This recipe was adapted from Gluten-Free Goddess.


  • 4 boneless, skinless free-range chicken breasts (or 500g/ 1 lb leftover roast chicken, shredded—that’s the best!)
  • 3 tablespoons olive oil, divided (1 and 2 Tbsp)
  • 1 medium red onion, peeled and diced
  • 4 cloves of garlic, minced
  • 1 large or 2 medium sweet potatoes, peeled and diced
  • 2 teaspoons fresh ginger, finely grated
  • 1 teaspoon cumin
  • Chili powder, to taste (I like a few dashes)
  • 1-2 teaspoons dried oregano
  • Kosher salt, to taste
  • 3/4 cup chopped roasted green chilis or tomatillo salsa verde or 2 green chilis, deseeded and finely diced
  • 2 cans cannellini beans and/ or black beans, rinsed and drained under cold water
  • 4-5 cups chicken broth/ stock
  • 2 cups of baby spinach, roughly torn or chopped
  • Fresh juice of 1-2 limes (optional)
  • For serving:
  • Fresh chopped cilantro/ coriander (optional)
  • Fresh lime wedges


Preheat the oven to 375ºF/ 190C/ 170C fan-forced. Rinse the chicken breasts and pat dry. Place breasts in large bowl. Drizzle with 1 Tbsp olive oil and season with sea salt and pepper. Sprinkle with oregano, if you like. Toss to coat all sides evenly. Place smooth side up in a baking pan.

Roast the chicken for 20 to 25 minutes, until cooked through (no longer pink inside) and the juices run clear.

You can skip the previous steps, if using leftover roast chicken. Instead, shred the chicken and chill until ready to use.

Meanwhile, begin cooking your pot of chili.

Heat 2 Tbsp olive oil in a large soup pot over low heat. Add the red onion and stir for a few minutes, until onions are nearly translucent. Stir in the garlic, ginger, and green chilis. Add sweet potatoes. Add cumin, oregano, salt, and chili powder. Stir to coat. Add beans and chicken broth. Cover and bring just to the boil. Reduce heat to medium-low and simmer until sweet potatoes are tender. This should take about 10-15 minutes.

When the chicken is done, let it cool off slightly, until it is cool enough to handle. Shred chicken using 2 forks. Add chicken to the pot and stir gently to warm through. Add baby spinach. Simmer for 1-2 more minutes, until spinach has wilted.

Squeeze in some fresh lime juice to brighten flavors. (Or serve a lime wedge with each bowl, so everyone can adjust the amount of juice to taste. That’s what I do.). Stir gently. Taste test chili for seasoning adjustments. If it has thickened too much, add a touch of broth/ stock to thin.

Serve with lime wedges on the side and a sprinkle of fresh cilantro/ coriander on top, if you like.

I like to serve this chili with corn chips and guacamole, or cheese quesadillas. Cornbread is always great with chili, of course.


This recipe was created by Kim Sequoia for a delicious moment.

All written content and photos are copyright Kim Sequoia 2018 for a delicious moment.

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