Inspired by Kim’s Cravings’ Best Vegetarian Chili which also has instant pot and slow cooker versions. Bekah came up with the idea of adding chicken and using couscous instead of quinoa. It’s great with a side of corn bread.

Summary

  • Prep Time: 10 min
  • Cook Time: 45 minutes
  • Servings: 8

Ingredients

  • 1 large onion, diced
  • 1 table spoon minced garlic
  • 2 sweet potatoes, diced
  • 6 cups chicken broth
  • 1 can black beans
  • 1 can kidney beans
  • 1 can corn
  • 2 cups shredded rotisserie chicken
  • 3 teaspoons cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cinnamon stick
  • Couscous (cooked according to package)
  • Avocado

Directions

  1. Saute onion, adding the garlic a few minutes later
  2. Add sweet potatoes and cook until tender
  3. Add broth & other ingredients except couscous & avocado & cook for 30 minutes (or 8 minutes in pressure cooker)
  4. Cook couscous separately
  5. Add soup to a bowl and top with couscous and avocado

Updated January, 20, 2022 to add suggested quantities