“This is a super quick dinner to put together on those busy weeknights! It’s filling, healthy, and delicious! Pair with a delicious cornbread topped with honey and this meal will definitely become a family favorite!”
I was thinking about a time a few years back when dinner time was crazy because I had a little baby clinging to me, while another one was taking every item out of the pantry closet. It was hard and exhausting but now more than ever I can admit I wish I could pull a jar of baby food out of the pantry and call it dinner!
Every season is exhausting, but with each season certain things become easier while certain things become harder. As of now, having three kids In school with homework, dance classes, singing lessons, piano, soccer, and reruns of Gilmore Girls to catch up on…I HAVE NO TIME!
So while I love to make a good ol’ peanut butter and banana sandwich for dinner, sometimes I feel the need to make a healthy home cooked meal because I love the idea of adding a lot on my plate. I thrive on stress. ;)
Luckily, for you and for me, I have nailed down a handful of delicious, quick, and healthy dinners that come together in under 20-30 minutes. I’ll definitely continue to share these as time goes on because we have to stick together! Also, this meal can be made simultaneously while your 1st grader reads to you a story about spiders and their babies.
In case you were wondering…
Sweet Potato and Chicken Chili
Ingredients:
3 TB. olive oil
1 yellow onion, diced
4-5 cloves garlic, diced
1 orange bell pepper, chopped
1 orange sweet potato, peeled and chopped into small chunks
1 TB. chili powder
2 tsp. cumin
3 cups canned crushed tomatoes
1 can chili beans OR black beans in sauce
1 can mild red enchilada sauce
1 cup vegetable or chicken broth
3 cups shredded rotisserie chicken
Toppings: Fresh lime, sour cream, scallions, cilantro, and crushed tortilla chips.
Directions:
In a medium heated pot on the stove, add the olive oil. Toss in the onion, garlic, and bell pepper. Cook until the vegetables have softened and are translucent.
Add in the sweet potato and spices, stir and cook for 3 minutes. Next add in tomatoes, beans, enchilada sauce, and broth. Cover and cook until the soup has thickened and the sweet potatoes have softened. Continue to stir frequently.
Once the chili is ready, fold in the chicken and remove the chili from the heat. Serve immediately and top each bowl with the toppings!
