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Red Bean, Chicken, and Sweet Potato Chili

  • Prep Time: 30 minutes
  • Cook Time: 7 to 8 hours (low) or 3 1/2 to 4 hours (high)
  • Servings: 8
  • Course: Main Dish

A great make-ahead meal, this chicken chili packs a punch with savory additions ginger, sweet potatoes, poblano peppers, and cilantro.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

Make Ahead: Prepare recipe through step 3. Cover and chill in slow cooker overnight. In the morning, cook and prepare as below.


  • Reynolds® Slow Cooker Liner
  • 2 tablespoons cooking oil
  • 1 cup chopped onion
  • 1 cup chopped carrot
  • 4 cloves garlic, minced
  • 2 teaspoons minced fresh ginger
  • 1 1/2 pounds skinless, boneless chicken thighs, cut into 1-inch pieces
  • 2 15-ounce cans red kidney beans, rinsed and drained
  • 2 14.5-ounce cans diced tomatoes with basil, garlic, and oregano
  • 1 14.5-ounce can beef broth
  • 1 pound sweet potatoes, peeled and cut into 3/4-inch pieces (3 cups)
  • 1 to 2 fresh poblano chile peppers, chopped
  • 1 tablespoon chili powder
  • Hot cooked rice
  • Sliced green onion (optional)


Step 1

Line a 5- to 6-quart slow cooker with a Reynolds® Slow Cooker Liner; set aside.

Step 2

In a very large skillet, heat oil over medium-high heat. Add onion and carrot; cook and stir about 5 minutes or until vegetables just start to soften. Add garlic and ginger; cook and stir 1 minute. Add chicken; cook and stir 2 to 3 minutes or until chicken is browned on all sides.

Step 3

In the prepared slow cooker, combine the chicken mixture, beans, undrained tomatoes, broth, sweet potatoes, poblano peppers, and chili powder.

Step 4

Cover slow cooker and cook on low for 7 to 8 hours or on high for 3 1/2 to 4 hours.

Step 5

Serve chili directly from lined slow cooker. (Do not lift or transport liner with food inside.) Serve chili with rice. Top with green onion, if desired.

Step 6

Cool slow cooker completely; remove liner and toss.

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