Tons of spice, corn and bell pepper give this healthy one-pot chicken chili recipe a Southwestern feel. Serve with your favorite hot sauce and tortilla chips.

Chicken Chili with Sweet Potatoes

Serves 5

Active Time: 25 minutes

Total Time: 40 minutes

2 tablespoons extra-virgin olive oil

1 large onion, chopped

3 cloves garlic, minced

2 cups cubed sweet potato (1/2-inch)

1 medium green bell pepper, chopped

2 tablespoons chili powder

2 teaspoons ground cumin

1 teaspoon dried oregano

1 15-ounce can low-sodium cannellini beans, rinsed

2 cups low-sodium chicken broth or homemade chicken stock

1 cup frozen corn

2 cups cubed cooked chicken (1/2-inch; about 10 ounces)

3/4 teaspoon salt

1/4 teaspoon ground pepper

Sour cream, avocado and/or cilantro for garnish

Heat oil in a large pot over medium-high heat. Add onion, garlic, sweet potato and bell pepper; cook, stirring occasionally, until the vegetables are slightly softened, 5 to 6 minutes. Stir in chili powder, cumin and oregano and cook, stirring, until fragrant, 1 minute.

Add beans and broth (or stock) and bring to a boil. Reduce heat, partially cover and simmer gently for 15 minutes.

Increase heat to medium-high and stir in corn; cook 1 minute. Add chicken and cook until heated through, 1 to 2 minutes more. Remove from heat. Stir in salt and pepper. Serve topped with sour cream, avocado and/or cilantro, if desired.

Recipe nutrition: Per serving: 324 calories; 10 g fat (2 g sat, 5 g mono); 48 mg cholesterol; 35 g carbohydrate; 0 g added sugars; 5 g total sugars; 26 g protein; 8 g fiber; 570 mg sodium; 793 mg potassium.

Nutrition Bonus: Vitamin A (174 percent daily value), Vitamin C (41 percent dv)

2 1/2 Carbohydrate Serving(s)

Exchanges: 1 1/2 starch, 1 vegetable, 3 lean meat, 1 fat

(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)