Sweet Potato Chicken Chili

• 5 Tablespoons Olive Oil
• 1-1/2 pound Boneless Chicken Thighs
• 1 pinch Salt
• 1 pinch Pepper
• 1 whole Vidalia Onion, Chopped
• 5 stalks Celery, Chopped
• 32 ounces, fluid Vegetable Broth
• 1 Tablespoon Garlic, Chopped
• 4 whole Sweet Potatoes, Peeled And Diced
• 3 cans (15 Oz. Size) Black Beans, Drained
• 2 packages Quinoa And Brown Rice (8.5 Ounce Packages, Seeds Of Change Brand)
• 32 ounces, fluid Chicken Broth
• 2 cans Tomato Paste--6 Ounces Each
• 1 Tablespoon McCormick's Chipotle Chili Pepper
• 1 Tablespoon Old Bay Seasoning
• 1 teaspoon Sour Cream For Garnish
• 2 whole Avocado, Peeled, Pitted And Sliced, For Garnish

1. Heat a skillet on medium heat with 3 tablespoons of olive oil. Salt and pepper both sides of chicken. Add the chicken into the skillet and cook through for about 15 minutes. When done remove it from the heat and allow chicken to cool. Then shred it.
2. Put onions and celery in a soup pot with 2 tablespoons of olive oil over low setting. Stir and heat for about 3 to 4 minutes then add your vegetable broth and garlic. Add chicken and potatoes into the soup. Next add your beans, quinoa and rice packets and chicken stock. Stir in your two cans of tomato paste and your seasonings. Cook for about 30 to 45 minutes on medium heat until sweet potatoes are done.
3. Garnish with sliced avocado and sour cream.

olive oil, chicken, salt, pepper, vidalia onion, stalks celery, vegetable broth, garlic, sweet potatoes, black beans, quinoa, chicken broth, pepper, sour cream, avocado

Taken from tastykitchen.com/recipes/soups/sweet-potato-chicken-chili/ (may not work)