Sweet Potato Chili

Originally Published – November 13, 2019 Updated – January 22, 2021

This sweet potato chili is the perfect meal to enjoy during this cooler weather that has finally made its way to Alabama. The sweet potatoes give it a unique, slightly sweet flavor while the sausage and spices give it a nice kick. It balances out perfectly. It’s also quick and easy to make and cooks in one pot, which makes cleaning up after dinner easy (always a win in my book).


Sweet Potato Chili



  1. In a large stock pot, heat about a tablespoon of avocado or olive oil over medium-high heat.
  2. Add diced onion to the pot and cook for about 1-2 minutes, until the onions become transparent.
  3. Add the ground sausage to the pot and cook until browned.
  4. Add the chicken broth and sweet potato to the sausage mixture. Bring to a boil and boil for about 3 minutes, then reduce heat down to medium-low.
  5. Add beans, chilies, and spices and stir well.
  6. Reduce heat to low and simmer, covered, for about 30 minutes. Sweet potato pieces should be fork tender.
  7. Remove bay leaves before serving.


  • I usually get mild chilies, but go with your heat preference here.
  • If you don’t have pumpkin pie spice, just leave it out and use 1 teaspoon of cinnamon.
Keywords:Chili, Soups and Stews, One Pot Meals

I like to serve this with my classic southern cornbread (click here for recipe).