This easy, hearty stew is full of healthy fiber (thanks to the beans) and lean protein (courtesy of the chicken, and the beans again) and is spiked with the sweet heat of chili powder and cumin. Top with the listed garnishes if you so desire and feel free to add shredded cheese, sour cream or fresh salsa.
Also, just so you know: Should a cup of this chili-esque stew happen to be poured over some tortilla chips and then topped with shredded aged cheddar and popped under the broiler and then topped with more onions, cilantro and avocado, it would not be the worst thing ever to happen.
1 tbsp extra virgin olive oil
1 medium onion, diced (reserve a few pinches for garnish)
3 cloves garlic, chopped
1 medium sweet potato, scrubbed and diced
2 boneless, skinless chicken breasts, chopped into bite-size pieces
2 15-oz. cans white (cannellini or Great Northern) beans, rinsed and drained
1 teaspoon Ancho chili powder
1/2 teaspoon ground cumin
salt and pepper to taste
1. Heat olive oil in a large pot over medium heat. Add onion and cook for 2-3 minutes or until translucent. Add garlic, sweet potato, chicken, beans, cumin and chili powder. Stir well and add water to cover (about 3 cups). Cover pot and cook for 18-20 minutes, or until sweet potato is soft and chicken has cooked through.
2. Serve, garnished with the reserved onion, plus cilantro and/or avocado if desired.
BrokeAss Gourmet caters to folks who want to live the high life on the cheap, with delicious recipes that are always under $20. Gabi Moskowitz is the blog's editor-in-chief and author of The BrokeAss Gourmet Cookbook and Pizza Dough:100 Delicious, Unexpected Recipes.