Former Epicurious food director Rhoda Boone grew up in Texas, where she pledged allegiance to that state’s bowls of red. This is her bowl of green.
- Yield: 6 to 8 Servings
- 3 pounds boneless, skinless chicken thighs
- 2 large sweet potatoes (about 2 pounds), unpeeled, cut into 1-inch cubes
- 1 (16-ounce) jar tomatillo salsa (salsa verde)
- 2 cups homemade chicken stock or good-quality reduced-sodium chicken broth
- 2 teaspoons ground cumin
- 2 teaspoons kosher salt, plus more for seasoning
- 1 teaspoon freshly ground black pepper, plus more for seasoning
- 2 cans reduced-sodium pinto beans, rinsed and drained
- Sliced avocado, fresh cilantro leaves, sour cream, and/or finely chopped onion, for serving (optional)
How to Make It
- In a 6-quart (or larger) slow cooker, combine the chicken, sweet potatoes, salsa, broth, cumin, salt, and pepper. Cover and cook until the chicken shreds easily with a fork and the sweet potatoes are tender, about 4 hours on high or 6 hours on low. Stir in the beans during the last 30 minutes of cooking. Shred the chicken with two forks and taste the chili; season with more salt and pepper, if needed. Serve the chili in bowls with your favorite toppings.
- Leftover chili can be kept, covered, in the fridge for about 3 days.