!!! I’m familiar with a lot of chili recipes, meaty and vegetarian, with nearly every conceivable chili-friendly ingredient – but I’ve never before heard of including sweet potatoes – or potatoes, for that matter.
Oakminster, that’s frikking hillarious.
I have had a dish described as chili that contained (white) potatoes, though I would have been more apt to describe it as “vegetable stew”. Chicken wouldn’t be my first choice for a chili meat, either.
Yeah, usually salt and/or acid of some sort solves the blandness problem. You can also try a chicken stock cube. That will have salt, flavorings, and MSG to boost the flavor.
I usually don’t do chicken chili, but I almost always add potatoes to my usual chili recipe. I think the habit started when I had a larger family to feed and had to make a lot of chili with a little meat. But then I love potatoes.
This chili isn’t bland at all…if anything I’ve overseasoned it. (Didn’t think that was possible with chili!)
ETA: I’m having a bowl now. With peanut butter and crackers, it’s not half bad. Definitely the garlic and salt helped, I think.
It sounds like that skinny little wimp from America’s Test Kitchen–I don’t know if it’s an act or not, but man, that article captured him.
As to the stuff the OP made, I’m not sure why it’s chili without chilies…but whatever you call it, the texture seems to be missing something. Maybe toss in some frozen corn (or fresh, I suppose if you can get it this time of year) at the last minute, letting the corn heat up but not cook. Should be crisp.
Or bacon?
Also…at least a couple of jalapenos, minimum. (Serranos would be better)
Is your purist-objection to the beans, the sweet potatoes, or the chicken?
Oh, I misunderstood then.
For flavoring, I think making your own chili powder or paste is a good start. I begin with a mix of anchos and guajillos, then add arbol and/or pasillas for heat, and perhaps a chipotle or few for smokiness. If I really want a sharp, hot bite, I also add habanero (or similar) pepper. I use dried peppers for this stage, and either grind them into a powder, or soak them in boiling water and blend into a paste. Making your own chile powder or paste base makes a huge difference. Also, plenty of cumin and Mexican oregano. If I’m feeling like edging towards Cincinnati chili or mole flavors, I will also add cinnamon and cocoa. Or Ibarra Mexican chocolate (which contains these flavors.)
For the main chili, I like mine very oniony, so I go about 2:1 meat:onions by weight. Add to that a healthy portion of garlic. Stock or beer for the liquid. A bit of Tabasco or similar vinegar-based hot sauce to add acidity and heat.
This is for my non-purist version of chili. I also have a more traditional “Texas red” that I like to make for myself that is much simpler ingredient-wise. That said, I have to agree that sweet potatoes in chili is really starting to stretch the definition of chili. Chicken, too, but I make a white chicken chili that I enjoy, and that seems to be a recognized style.
Well, the purist objection would be “all of the above,” of course.
The OP says it includes chili powder (which is essentially chili peppers dried-and-pulverized with some other spices added). Lots of chili recipes use only chili powder, not actual fresh or dried chili peppers. The chili my Mom used to make included no peppers but bell peppers (a cultivar of the same plant as jalapenos, habaneros, etc., but we all know it doesn’t really count as a chili pepper, it has not enough capsaicin to taste the heat). (Of course, Mom’s chili also included kidney beans, so the purists here would reject it anyway.)
It does have chili powder, and lots of it, along with cumin, garlic, and whatever ground pepper I have on hand. Also aleppo pepper, which is a weenie sort of chili, but still a chili. If I add hotter peppers, no one but the dogs will eat it. I don’t do hot in my old(er) age, I’ve noticed…
I’m not trying to be a purist–I prefer chili with tomatoes–(it just tastes better)-but I guess it depends on the chili powder. The stuff that comes out of the McCormick’s can is just kinda red sawdust…and that’s usually what I think of when I read “chili powder”
You didn’t say “aleppo pepper” which raises your chili to “real” (if weird–I’m still stuck on this sweet potato thing) chili"* and shows you to be a person of taste, culture and charm. Aleppo pepper is the best damned culinary discovery for me in the last 10 years. The mild heat mixed with that sort of sweet-smoky flavor…my only concern is it would clash with the sweet potatoes.
*if not strictly authentic 
Oh yeah, tomatoes too, lots of 'em. And chili powder from Penzey Spices, which is also where I get aleppo pepper. I really should buy stock in Penzey, I spend so much money when I get loose in their stores.
Having eaten a bowl or so, I actually really like the sweet potatoes. They don’t add an overly sweet note, although they also don’t add a lot of texture. But roasting them first kept them from just turning to mush, so they are holding their shape well.
It’s weird, but I sort of like it.
Any purist here have a problem with tomatoes in chili?
I’m not strictly a purist (I do all kinds of chili), but when I’m doing “Texas red,” there’s no tomatoes.
I once won a cook off with a recipe that called for beer, but I subbed in Tequila 
The red color comes from what, then? Peppers? Powder? Paprika?
Yes. Chili peppers. What else would it be? It’s in the name “chili.”
Here’s a typical Texas red recipe. Note the variation contains tomato sauce., but the regular recipe does not I’m not dogmatic about tomatoes. For me tomatoes are fine in a bowl of red, but I usually do it without tomatoes. Note that there are no onions, either. This is where I usually part from the purists. I use onions in my bowl of red, making it a bit more like a Hungarian pörkölt (one of the dishes known as “Hungarian goulash” over here), except with chili spices instead of paprika.
I’m not a purist, but traditional/“original” chili is meat and spices. Nothing else.
I don’t particularly care for it, but at the same time, I understand the frustration that the purists have with language drift. It’d be like going into a diner and ordering a blt and getting baloney, lentils and tofu.
There’s plenty of room for all sorts of chili (although I remain skeptical about the sweet potatoes. ) but “traditional” or “original” chili is simply meat/chilies/spices.
(I’m actually not that big a fan or it. Tomatoes and Onions make it worlds better…but less traditional.)