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Shredded Chicken & Sweet Potato Chili

with Homemade Tortilla Chips

Cooking time

30 minutes




560 /serving

All it takes is 30 minutes to treat your family to an all-out chili extravaganza tonight, featuring not the usual braised meat but rather melt-in-your-mouth shredded chicken. Nestled against the tender tendrils you’ll find toothsome cubes of sweet potato and black beans in a richly fragrant tomato sauce, the whole feast topped with Cotija cheese, pickled onions and snappy yogurt. And did we mention oven-baked tortilla chips?

We will send you:

  • 8 Chicken thighs
  • 225g Sweet potatoes
  • 1 Onion (or shallot)
  • 1 Poblano pepper
  • 30ml Red wine vinegar
  • 60ml Tomato paste
  • 398ml Tomatoes (canned)
  • 540ml Black beans (canned)
  • 50g Cotija cheese
  • 100g Greek yogurt
  • 6 Corn tortillas
  • 22g Chili spice blend (salt, chili powder, garlic, sugar, paprika, coriander, black pepper, cumin, onion, oregano, lime oil)

Contains: Milk, Sulphites

You will need:

Large pot
Sheet pan
Salt & pepper
Parchment paper
Total Fat
15 g
Saturated Fat
5 g
1260 mg
Total Carbs
59 g
10 g
49 g
15 g
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Sear the chicken
Preheat the oven to 450°F. In a large pot, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with ⅓ of the spice blend and S&P. Working in batches if necessary, add the chicken* to the pot and cook, 4 to 5 minutes per side, until browned. Transfer to a plate and set aside. Reserve the pot.
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Mise en place
While the chicken sears, drain and rinse the black beans. Halve, core and small-dice the poblano (wash your hands and cutting board afterwards to remove the spicy oils). Peel and small-dice the sweet potatoes. Halve, peel and small-dice the onion. In a small bowl, combine the vinegar and ¼ of the onions; season with S&P and set aside to marinate.
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Start the chili
In the reserved pot, heat a drizzle of oil on medium-high. Add the remaining onions and cook, stirring frequently, 1 to 2 minutes, until softened. Add the tomato paste; season with ⅔ of the remaining spice blend. Cook, stirring constantly, 2 to 3 minutes, until dark brown. Stir in 2 cups water, scraping up any brown bits (or fond) from the bottom of the pan. Add the sweet potatoes, black beans, tomatoes, seared chicken and ¾ of the poblano; season with S&P. Bring to a boil, then reduce the heat and simmer, covered, stirring occasionally, 10 to 14 minutes, until the sweet potatoes are tender.
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Make the tortilla chips
While the chili cooks, stack the tortillas one on top of the other and cut into triangles (6 wedges per tortillas). On a lined sheet pan, toss the tortilla wedges with a drizzle of oil and season with the remaining spice blend and S&P. Arrange the tortillas in a single, even layer and bake in the oven, 8 to 10 minutes, until golden brown. Set aside to let the tortilla chips cool.
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Finish the chili
Remove the chicken thighs from the chili, transferring them to a shallow bowl. Using 2 forks, shred the chicken. Add the shredded chicken back to the chili; stir to combine and season with S&P to taste.
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Plate your dish
Drain the onions. Divide the chili between your bowls. Top with the cheese and a spoonful of the yogurt. Garnish with as many of the pickled onions and remaining poblano as you’d like. Serve the tortilla chips on the side. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.