Past Recipes
Chicken Chili

Chicken Chili with Sweet Potato, White Beans, and Pull-Apart Garlic Bread

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Recipe Details


We can't decide which part of this meal we're more excited about—the warm, comforting chicken chili, or the dreamy garlic bread. To make the stew, Chef Shanna browns ground chicken, then stirs it into a tomato base with chili powder, creamy white beans, and sweet potatoes. Her pull-apart garlic bread is a true showstopper: mini baguettes are sliced up in a crosshatch pattern to create lots of little crevices for stuffing with garlic butter and melty mozzarella.


    Quick facts

    Serving size
    Prep & cook time
    Cooking Skill
    By Chef Shanna

    By Chef Shanna

    Nutritional info

    • Calories 800
    • Protein 47g
    • Total Carb 78g
    • Total Fat 33g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • white beans
      1 can
      white beans
    • sweet potato
      sweet potato
    • parsley
      1/8 ounce
    • yellow onion
      yellow onion
    • garlic
      2 cloves
    • unsalted butter
      2 packets
      unsalted butter
    • chili powder
      1 teaspoon
      chili powder
    • ground chicken
      12 ounces
      ground chicken
    • whole peeled tomatoes
      1 can
      whole peeled tomatoes
    • demi-baguette
    • shredded mozzarella cheese
      1 ounce
      shredded mozzarella cheese

    What You’ll Need

    • olive oil
    • kosher salt
    • black pepper
    • potato masher (optional)
    • aluminum foil
    • baking sheet
    • 10" large pot

    Cooking Steps

    1. Prepare ingredients

      Prepare ingredients

      Preheat oven to 450ºF. Drain and rinse white beans; place 1 cup in a large bowl (save remainder for another recipe). Using a fork or potato masher, mash half of beans in bowl. Rinse all produce. Peel sweet potato and cut into ½-inch cubes. Roughly chop parsley leaves, discarding stems. Peel onion and cut into small dice. Mince garlic. In a small heatproof bowl, combine butter and half of garlic for Step 3.

    2. Roast sweet potato

      Roast sweet potato

      Line a baking sheet with foil, then add sweet potato and toss with 2 teaspoons olive oil, ¼ teaspoon salt, and pepper as desired. Arrange in a single layer; roast until lightly browned and beginning to soften, about 15 minutes (move on to Step 3—but don't forget to come back!). Then, using a fork or potato masher, gently mash half of roasted sweet potato on sheet.

    3. Cook aromatics and chicken

      Cook aromatics and chicken

      While sweet potato roasts, heat 2 teaspoons olive oil in a large pot over medium-high heat. When oil is shimmering, add chili powder, onion, remaining garlic, ¼ teaspoon salt, and pepper, then add chicken. Cook, breaking up meat, until aromatics are soft and chicken is browned, about 5 minutes. Meanwhile, add ¼ teaspoon salt to bowl with butter and garlic; microwave in 30-second intervals until melted.

    4. Simmer chili

      Simmer chili

      Add whole peeled tomatoes and their juices to bowl with beans; using your hands, gently crush tomatoes until no large chunks remain (work slowly to avoid a messy splatter). Stir beans and tomatoes into pot with chicken, along with roasted sweet potato (reserve sheet) and 1½ cups water. Bring to a boil over high heat, then reduce heat to medium high; simmer until flavors have melded, 10-15 minutes. Season with ½ teaspoon salt and pepper; remove pot from heat.

    5. Prepare garlic bread

      Prepare garlic bread

      While chili simmers, remove and discard foil from baking sheet, then line with new foil and drizzle with olive oil. Cut diagonal slices about halfway through baguette, without slicing all the way through, spacing cuts about 1 inch apart. Repeat in the opposite direction to create a crosshatch pattern. Add baguette to prepared sheet. Using your fingers, gently space apart slices; drizzle garlic butter between slices and stuff with mozzarella.

    6. Plate chili and garlic bread

      Plate chili and garlic bread

      Drizzle top of garlic bread with olive oil, then loosely wrap in foil from sheet and crimp edges to seal. Transfer sheet with garlic bread to oven; bake until cheese is melted, 7-9 minutes, then carefully unwrap and continue baking until golden and crisp, 2 minutes more. Divide chicken chili between serving bowls and garnish with half of parsley. Sprinkle remaining parsley over garlic bread and serve with chili. Enjoy!

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