Diabetic Cooking

Chicken and Sweet Potato Chili for Diabetics

The sweet potato harvest is in full swing, and this is the perfect recipe for incorporating some of these tasty tubers into your meal plan! Just one sweet potato provides more than twice the Recommended Daily Allowance for adults of vitamin A, along with fiber, potassium and vitamin C.

Advertisement

Ingredients

  • 1 to 2 sweet potatoes, peeled and cut into 1/2-inch chunks
  • 2 teaspoons canola oil
  • 1 cup chopped onion
  • 3/4 pound boneless skinless chicken breasts or chicken tenders, cut into 3/4-inch chunks*
  • 3 cloves garlic, minced
  • 2 teaspoons chili powder
  • 1 can (14 1/2 ounces) diced fire-roasted tomatoes, undrained
  • 1 can (16 ounces) no-salt-added kidney beans or pinto beans, drained
  • 1/2 cup chipotle or jalapeño salsa

Directions

Place sweet potatoes in large saucepan and add enough water to cover. Bring to a boil. Reduce heat; simmer 5 minutes or until almost tender. Drain sweet potatoes; set aside. Heat oil in large saucepan over medium heat. Add onion; cook and stir 5 minutes.

Add chicken, garlic, and chili powder; cook 3 minutes, stirring frequently. Add tomatoes, beans, salsa, and sweet potatoes; bring to a boil over high heat. Reduce heat; simmer uncovered 10 minutes or until chicken is cooked through.

*This is easier to do if chicken is partially frozen.

**Note: Sweet potatoes are the star of this chili and they’re nutritional superstars, too. One sweet potato provides about two and a half times the Recommended Daily Allowance for healthy adults of vitamin A, plus fiber, potassium and vitamin C.

Yield: 4 servings.

Serving size: 1 1/2 cups per serving.

Nutrition Facts Per Serving:
Calories: 258 calories, Carbohydrates: 34 g, Protein: 27 g, Fat: 1 g, Saturated Fat: 1 g, Cholesterol: 49 mg, Sodium: 496 mg, Fiber: 7 g

Exchanges per serving: 1 1/2 cups.


Copyright Diabetic Cooking.