You guys are going to love this Sweet Potato Chili! It’s just a little bit sweet and a little bit spicy, with sausage, green chiles, black beans and corn too! Pairs well with crunchy leaves, muddy boots, and a crackling fire.
Dear cold weather friends, please know I’m trying so very hard not to mention the fact that it is going to be 97 degrees on Thursday. I’m not even going to talk about it. Because I know you don’t come here to listen to me whine about the weather. So instead, I’m going to tell you all the things I’m really thankful for right now. Here goes…
I’m thankful because I had parent teacher conferences this week, and my boys have the most wonderful teachers! They see the good, bad, and the ugly, and they work so hard to keep my boys challenged and loving to learn.
I’m thankful that because my boys are all in school this year, I get to miss them. I get to have quiet, peaceful mornings. I have time to do things that have been on my mental to do list for years. Like clean out and organize my closet. We’re talking bags of stuff to donate, things never even taken out of the box listed on eBay, and a vacuum full of dust bunnies… Now my husband wants me to switch out all the hangers so they are all match but I think that’s a little more perfection than I authentically pull off.
And lastly, I’m thankful for the sweetest little community of LLK readers that I get to share these recipes of mine with. I’m so thankful for all the thoughtful questions, feedback, and love I get here! You guys really do make my day. Now let’s go make some chili. 🙂
PrintSweet Potato Chili
A hearty sweet potato chili with black beans, sausage and corn that’ll fill you up and keep you going all winter long. Just the right amount of sweet and spicy!
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 20 minutes
- Yield: 8 servings 1x
- Category: Soup
- Method: Simmer
- Cuisine: American
Ingredients
- 1 pound sweet, mild, or spicy Italian sausage, casing removed
- 2 large sweet potatoes, peeled and cut into small (1/4 –1/2 inch) cubes
- 1 cup chopped yellow onion
- 2 cloves garlic, pressed through a garlic press
- 3 cups chicken stock or broth
- 14.5 ounce can fire roasted tomatoes
- 15 ounce can black beans, drained and rinsed
- 16 ounce can light red kidney beans, drained and rinsed
- 11 ounce can corn, drained
- 4 ounce can chopped Hatch green chiles
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chipotle chili powder
- 1/2 teaspoon dried rubbed sage
- 1 tablespoon chili powder
- 1–2 tablespoons real maple syrup
- salt and pepper to taste (I added 1/2 teaspoon)
For the Fried Tortilla Strips
- 3 soft taco size flour tortillas, cut into 1/4 inch strips
- 1–2 cups oil for frying
- salt
Instructions
- In a large Dutch oven or pot, brown sausage on medium high heat until cooked through. Drain excess oil, leaving about a tablespoon in the pot.
- Add sweet potatoes and onion, seasoning with salt and pepper, and cook until the onion is soft and translucent. Add the garlic and cook for 1 minute.
- Add chicken stock, tomatoes, black beans, kidney beans, corn, green chiles, spices, and maple syrup. Bring to a boil, then cover and reduce heat to low. Simmer for 2-3 hours, stirring occasionally, or until the sweet potatoes start to break down and the chili has thickened slightly.
- Topping Ideas: Avocado, fried tortilla strips, cheese, sour cream
For the Fried Tortilla Strips
- Pour oil (I used peanut oil) into a heavy bottomed, medium sized pan so that it comes 2 inches up the side of the pan. There should be plenty of room in the pan for the oil to bubble up without boiling over. Heat the oil over high heat until it reaches 350 degrees. Working in batches, carefully drop a handful of tortilla strips into the oil. Use a slotted spoon to remove the strips from the oil when they are a light golden brown, 1-2 minutes. Drain them on a paper towel, and sprinkle generously with salt.
Notes
This recipe was inspired by this Roasted Sweet Potato and Black Bean Chili from Cooking Classy. If your chili is thicker than you like, add more chicken stock and then seasonings according to taste.
Nutrition
- Serving Size: 1 Serving (toppings not included)
- Calories: 436
- Sugar: 13g
- Sodium: 1336mg
- Fat: 18g
- Saturated Fat: 6.1g
- Unsaturated Fat: 12.6g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 12g
- Protein: 23g
- Cholesterol: 34mg
This sounds A-MA-ZING Julie! Can’t wait to try it!
Thank you Angel. We really loved it! Hope you do too! Leftovers were just as good as the original :0)
My chili kick is totally in full force right now. No recipe– especially one that looks this delicious– is safe! Cannot wait to try this one! 🙂
Thanks Karly, hope you enjoy!
It looks amazing and sounds delicious! 🙂
I made a double batch tonight. One in my dutch oven and one in the instant pot (taking a meal to a friend). Both perfect. My husband (who deems any chili with beans in it a catastrophe) ate two helpings and was pleased! My kids ate it too, but that may have been because we brided them with cornbread and honey. 😉 Thank you for another great recipe. I am printing this one!
Yay! So glad to hear that you liked it. Cornbread and honey are the perfect reward for trying something new. Way to go mama!
I made this recipe for a crows of 25 I had for dinner! Not only was it a huge hit, every single person has asked me to forward them this recipe. The only thing I did differently was roast my sweet potatoes first . I had to make it the chili the day before so I was worried about them breaking down. It was delicious. I love your blog, cook your recipes all the time. Thank you so much.
Wow, that’s so great Kristen! Thanks so much for your sweet comment!