I may have gone a little heavy on the hot sauce and smiled when my husband said, “it is just this side of too spicy but as soon as I put the spoon down, I want to eat more.”
1 teaspoon oil
1 onion, chopped
4 cloves garlic, minced
1 pound sweet potato, peeled and cubed (I left unpeeled)
1 bell pepper, seeded and cubed
1 (28 ounce) can diced tomatoes
2 cups water
1 teaspoon salt
2 tablespoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon cocoa powder
1/4 teaspoon ground cinnamon
splash Sriracha hot sauce (or hot pepper flakes)
1 1/2 tablespoons all-purpose flour
2 tablespoons water
1 pound raw chicken breast, cubed
1 cup frozen corn (I used drained, canned corn)
1 (16 ounce) can kidney beans, rinsed and drained
1/2 cup chopped fresh parsley
Heat oil in a Dutch oven over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add garlic and cook 1-2 minutes more. Stir in sweet potato, bell pepper, tomatoes, and 2 cups of water. Season with salt, chili powder, cumin, oregano, cocoa powder, cinnamon, and hot sauce. Increase heat to medium-high and bring to a boil.
Reduce heat to medium-low, cover and simmer until the potatoes are almost tender, 10 to 15 minutes; stirring occasionally. Just before the potatoes are done, stir in the chicken and continue cooking 10 minutes more until cooked through.
Dissolve flour in water; stir into simmering stew until stew thickens.
Stir in corn and kidney beans. Cook a few minutes until hot. Stir in parsley.
Serve with crusty bread or dinner rolls, if desired.