Chicken & Sweet Potato Chili

1. 1

   In a large pot, add chicken breasts and cover with water. Bring water to a boil and boil chicken for 4-6 minutes (depending on size of chicken breasts). Reduce heat to low and simmer for 7-10 minutes (again, depending on size). Transfer chicken to a bowl or cutting board and shred (I use two forks for this!).

2. 2

   While the chicken is being poached, peel and chop sweet potatoes into similar size pieces. Combine sweet potatoes, tomatoes, beans, shredded chicken, minced garlic and chicken stock in a large soup pot over medium-high heat. I like my chili thick; if you like your chili soupier, use a little more stock.

3. 3

   Once the mixture is bubbling, reduce heat to low and add seasonings as desired, stirring to make sure the entire pot has a little bit of everything. Cover. Every once in a while, stir, give it a taste and add more seasonings if desired. Cook over low for at least 1 hour, but the longer the better!

4. 4

   Once chili is almost done, throw in spinach and mix well, until spinach is wilted. Once your kitchen smells amazing and you can't stand to wait any longer, serve in a bowl topped with desired toppings (I used green onion, avocado, and tortilla chips).

* Per serving · 4 servings · Values may vary.