Autumn Rotisserie Chicken Chili - cooking recipe

Ingredients

cooking spray
3 sweet potatoes, peeled and cut in 1-inch cubes
2 tablespoons olive oil
1 medium onion, finely diced
3 cloves garlic, minced
2 teaspoons Worcestershire sauce
2 teaspoons ground cumin
2 tablespoons chili powder
1 (32 fluid ounce) container chicken broth
1 pound rotisserie chicken, or more to taste, chopped into bite-sized pieces
1 (15.25 ounce) can white corn, drained
1 (15 ounce) can kidney beans, drained and rinsed

Preparation

Preheat the oven to 350 degrees F (175 degrees C). Coat a baking sheet with cooking spray.
Spread sweet potatoes evenly onto the prepared baking sheet.
Bake in the preheated oven until tender, about 25 minutes. Remove from oven and set aside.
Heat a large skillet over medium-high heat. Add olive oil and diced onions. Cook until tender and starting to brown, 3 to 4 minutes. Add garlic, Worcestershire sauce, cumin, and chili powder; cook about 3 minutes more.
Add chicken broth, chicken, corn, and kidney beans to the skillet. Bring to a boil, stirring often. Reduce heat to low, cover, and simmer for 30 minutes.