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. 🙂
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
Can't get enough?Print
- 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)
- Fried Tortilla Strips
- 3 soft taco size flour tortillas, cut into 1/4 inch strips
- 1-2 cups oil for frying
- 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.
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.