Quick Chicken Chili

Ingredients:

• 3 tablespoons extra-virgin olive oil
• 1 onion, chopped
• 1 yellow or orange bell pepper, diced
• 1 medium sweet potato, peeled and coarsely grated
• 3 cloves garlic, crushed
• 1 tbsp. chili powder
• 2 tsp ground cumin
• 1 package (750 g) chopped or pureed tomatoes (about 3 cups)
• 1 can (450 g) of canned beans in chili sauce
• 3 cups shredded grilled chicken
• 0.5 cup chopped fresh cilantro
• Tortilla chips, shredded cheddar and/or sliced ​​green onions, for serving

Preparation:

1. Heat olive oil in a large cauldron or saucepan over medium-high heat. Add the onion, bell pepper, a pinch of salt, and some freshly ground black pepper.
2. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Add the sweet potato, garlic, chili powder, and cumin and cook, stirring thoroughly, for about 3 minutes.
3. Add tomatoes, beans in chili sauce, and 2 cups of water. Bring to a boil and simmer, stirring occasionally, until the chili thickens slightly, 10-15 minutes.
4. Stir in the chicken and let it heat through, about 1 minute. Remove from heat and add cilantro, salt, and pepper to taste. Sprinkle each serving with tortilla chips, shredded cheese, and/or green onions.