Ingredients

• 1 tablespoon extra virgin olive oil
• 1 medium sweet onion, diced
• 4 cloves garlic, minced
• 1/2-1 teaspoon ground cumin, to taste
• 1/4-1 teaspoon ground cayenne or chipotle pepper, to taste
• 1 sweet potato, peeled, diced
• 2 15-oz. cans pinto or white beans, rinsed, drained
• 1 28-oz. can Muir Glen Organic Fire Roasted Tomatoes, with juice
• 8-oz. (1 cup) chopped roasted green chilies- mild or hot
• 2 cups chicken broth, more if needed
• 1 tablespoon balsamic or apple cider vinegar
• A small drizzle of agave
• 2 heaping cups cooked chicken pieces- hand torn looks nice
• Juice of 1 lime, or to taste
• Read more: http://glutenfreegoddess.blogspot.com/2006/01/santa-fe-chicken-chili.html#ixzz1qdYjq7My

Directions

1. Heat a large pot over medium-high heat and warm the olive oil; cook the onions until they are soft and translucent. Add the garlic and spices and stir for a minute.

2. Add the diced sweet potato, beans, tomatoes, green chiles, broth, balsamic vinegar, and agave. Stir gently to combine it all.

3. Bring it to a simmer and lower the heat; cover and cook the chili for 30 minutes or so until the sweet potatoes are tender. Add a touch more liquid if you need to. Add the cooked chicken and some lime juice.

4. Taste test and adjust the seasonings – more heat? More lime? A tad more sweetness? Good chili has a balance of these flavors.

5. Warm through and serve when you are ready.

6. If the chili thickens too much thin it with broth; if the chili becomes too thin cook it longer with the lid off to reduce the liquid.

7. Serve with a wedge of lime

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