Chicken & Sweet Potato Chili

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!).

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.

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!

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).