Sweet Potato Chicken Chili

I've been intending an international dumpling theme for the blog, but I've been a little daunted by the labor involved in dumplings, so I thought for now that I'd post a very basic (yet tasty) chili. Its spiciness is nicely balanced by creamy sweet potato and cannellini beans. Even my husband, who hates sweet potatoes, loves this recipe. Despite my earlier jab at the price of cardamom pods at Whole Foods, I have to confess that I really enjoy their cookbook, where I found this dish.

1 T. oil
1 med. onion, chopped
1 lg. red pepper, chopped
1 minced garlic clove
1 pound boneless chicken breast, chopped
1 can canellini beans, drained
1 c. chicken stock
2.5 c. water
2 lbs. sweet potato, peeled and cubed
2 tsp. red pepper flakes
1 tsp. cumin
2 tsp. chili powder
0.5 tsp. cayenne
1 minced jalapeno

Heat olive oil in large pot over medium heat and saute onion, red pepper, and garlic for about 5 min. Add chicken, cook until opaque, then add remaining ingredients. Bring chili to boil, then reduce heat and simmer uncovered for 30 min. Top with a dollop of sour cream or full-fat yogurt and sprinkle with chopped scallions. Serves 6.

Betsy