Sweet Potato Chili Recipe
This savory and hearty black bean and sweet potato chili recipe is the perfect dinner for a cold fall evening.
Servings: 10 servings
- 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.
Serving: 1serving | Calories: 275kcal | Carbohydrates: 33g | Protein: 17g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 40mg | Sodium: 1133mg | Potassium: 910mg | Fiber: 9g | Sugar: 8g | Vitamin A: 7342IU | Vitamin C: 14mg | Calcium: 121mg | Iron: 3mg