Description
This Sweet Potato Chili is a hearty and comforting dish featuring mild Italian sausage, tender sweet potatoes, and a rich blend of spices simmered in a savory tomato and chicken broth base. Perfect for a cozy dinner, it balances sweetness and spice to create a flavorful chili that’s both nourishing and satisfying.
Ingredients
Scale
Main Ingredients
- 1 pound mild Italian sausage
- 1 yellow onion, diced
- 2-3 cups sweet potatoes, diced into 1-inch cubes
- 3 cups chicken broth
- 29 ounces (2 cans) diced tomatoes, undrained
Seasonings and Flavorings
- 2 Tablespoons Worcestershire sauce
- 2 teaspoons chili powder
- ½ Tablespoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon salt (plus more to taste)
- ½ teaspoon black pepper
- 2 bay leaves
Optional Garnish
- Chopped parsley
Instructions
- Cook Sausage and Onion: In a large pot or Dutch oven over medium-high heat, cook the mild Italian sausage and diced onion together. Stir occasionally until the sausage is browned with no pink remaining and the onion is translucent, about 5-7 minutes.
- Add Sweet Potatoes: Add the diced sweet potatoes to the pot and continue cooking for another 5-7 minutes, stirring occasionally, until the potatoes are almost fork tender but still hold their shape.
- Add Liquids and Seasonings: Stir in the chicken broth, undrained diced tomatoes, Worcestershire sauce, chili powder, brown sugar, garlic powder, dried thyme, salt, black pepper, and bay leaves. Bring the mixture to a boil over medium-high heat.
- Simmer the Chili: Once boiling, reduce the heat to medium-low and cover the pot. Let the chili simmer for 15-20 minutes or until the sweet potatoes are fully fork tender and the flavors meld together.
- Finish and Garnish: Remove the pot from heat. Discard the bay leaves. Taste and adjust seasoning if needed. Serve hot, garnished with chopped parsley if desired.
Notes
- You can substitute mild Italian sausage with turkey sausage for a leaner option.
- Adjust chili powder and brown sugar to taste for more or less spice and sweetness.
- Add other vegetables such as bell peppers or corn for more variety.
- This chili keeps well in the refrigerator for up to 4 days and reheats beautifully.
- For a vegetarian version, omit the sausage and use vegetable broth instead of chicken broth.
