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Sweet Potato Chili

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  • Author: Julie
  • Prep Time: 20 minutes
  • Cook Time: 2 hours
  • Total Time: 2 hours 20 minutes
  • Yield: 8 servings 1x
  • Category: Soup
  • Method: Simmer
  • Cuisine: American


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!


  • 1 pound sweet, mild, or spicy Italian sausage, casing removed
  • 2 large sweet potatoes, peeled and cut into small (1/41/2 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
  • 12 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
  • 12 cups oil for frying
  • salt


  1. 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.
  2. 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.
  3. 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.
  4. Topping Ideas: Avocado, fried tortilla strips, cheese, sour cream

For the Fried Tortilla Strips

  1. 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.


  • 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