Loaded with southwest spices, this recipe is perfect for a warm supper, or allow the smoky spices to marinate and enjoy for leftovers tomorrow! Top with avocado and cilantro to complete this southwest chili bowl.

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  • 1 TBSP coconut oil
  • 1 lb ground chicken
  • 1/2 medium white onion, diced
  • 2 cloves garlic, minced
  • 28 oz can diced tomatoes
  • 2 medium sweet potatoes, peeled and chopped
  • 2 cups chicken broth
  • 2 tsp chili powder
  • 1 tsp paprika
  • 1 tsp oregano, dried
  • 1 tsp ground cumin
  • Sea salt & black pepper, to taste
  • Diced avocado & chopped cilantro, for garnish


  1. Melt the coconut oil in a medium saucepan set over medium heat. Add the ground chicken and cook, stirring to break up the meat, until almost cooked through, about 5 minutes.
  2. Add onion and garlic. Cook, stirring occasionally, 5–7 minutes or until meat is fully cooked and onion has softened.
  3. Turn heat to high and add the tomatoes, sweet potatoes, chicken broth and spices. Bring to a boil, reduce heat to low and simmer, uncovered, 45–60 minutes, or until potatoes are soft. Serve bowls of chili topped with avocado and cilantro.