This savory and hearty sausage sweet potato chili recipe is the perfect dinner for a chilly fall evening. It’s so easy to make, that it takes only 10 minutes of prep!
The Best Sweet Potato Chili
I can’t help it, I am just so excited about fall! Who’s with me? The leaves are changing, the kids are back in school, and it’s getting darker earlier.
We’ve had a cold snap and some rainy weather during the last few days, and it has me craving hearty soups and chilis, with warm bread on the side. There’s something so wonderful and comforting about a warm bowl of delicious chili on a cold night!
Chili is one of my favorite meals to make, because it’s so easy to customize and it’s nice to try different flavor combinations. This turkey sausage sweet potato chili is a fun new twist on a classic chili and it is so delicious!
The combination of savory turkey sausage and tender sweet potatoes is fantastic! It’s a super filling meal that’s packed with protein and it’s good for you too!
Ingredients You’ll Need
- Sweet potatoes
- Turkey Sausage – Regular sausage is also delicious
- Olive oil
- Minced garlic
- Tomato sauce
- Diced tomatoes
- Chicken broth
- Black beans
- Chili beans
- Salt & pepper
- Chili powder
- Sour cream
- Shredded cheddar jack cheese
How To Make Sweet Potato Chili
The chili comes together quickly, and smells amazing while it’s cooking. My kids kept coming into the kitchen to ask what I was making because it smelled so good! Here’s how to make it.
Prep – Start by pouring the olive oil into the pot and warming it over medium heat.
Sauteé – Next, sauteé the chopped onions along with the turkey sausage and minced garlic. Let them cook for a few minutes until the onions are soft and translucent.
Sweet potatoes – Add the sweet potatoes to the pot and let them cook a few minutes. They should start to soften after a couple minutes.
Remaining Ingredients – Finally, you’ll add the diced tomatoes, tomato sauce, chili and black beans, chicken broth, and spices to the pot and give them a good stir.
Simmer Down – Bring the chili to a simmer. Reduce the heat and let it simmer uncovered for about 20-25 minutes.
Serve – When the sweet potatoes are tender and the chili has thickened, it’s ready to eat!
Consistency – The sweet potato chili will be thin at first, but will cook down until it’s thick and flavorful. I think giving it some time to simmer helps all the flavors to blend together really well, and it gives the chili a lot more depth of flavor.
Toppings – The chili is great as is, but it’s fantastic topped with a little shredded cheese and sour cream!
Go Paleo – It’s easy to make this chili recipe paleo friendly. Simply replace the beans with more vegetables like carrots and celery.
Freezing – This sweet potato chili recipe freezes easily and tastes great when reheated. I like to make a big pot and save the rest in the freezer for another day. Just make sure the soup has completely cooled before putting it in the freezer.
More Soups & Stew Recipes
- Healthy Split Pea Soup
- Crock Pot Mexican Albondigas Soup
- Crock Pot Beef Stew
- Buddy V’s Famous Tomato Basil Soup
- Copycat Zuppa Toscana Soup
Sweet Potato Chili Recipe
- 13 oz turkey sausage, chopped
- 2 teaspoons olive oil
- 1 onion, diced
- 2 tablespoons minced garlic
- 2 sweet potatoes, peeled and diced
- 15 oz tomato sauce
- 14.5 oz tomatoes
- 3/4 cup chicken broth
- 15 oz black beans, drained and rinsed
- 15 oz chili beans
- 1/4 teaspoon pepper
- 1 teaspoon salt
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 1/2 cup sour cream
- 1/2 cup cheddar jack cheese
- Heat the olive oil in a heavy pot over medium heat.
- Add the turkey sausage, onion, and garlic to the pot, and cook until the onions are soft and translucent. Stir in the sweet potatoes and cook 3-4 minutes.
- Add the chicken broth, diced tomatoes, tomato sauce, black beans, and chili beans, and stir to combine. Add the chili powder, cumin, salt, and pepper.
- Bring the mixture to a simmer. Reduce heat and simmer uncovered 20-25 minutes, stirring occasionally, until the sweet potatoes are tender and easily pierced with a fork, and the chili has thickened. Serve hot, topped with a dollop of sour cream and a sprinkle of cheese.
This post is sponsored by Kraft/Heinz. All opinions are my own.