Sweet Potato Chili

This slightly sweet and savory chili is the perfect meal to enjoy during this cooler weather that has finally made its way to Alabama. The sweet potatoes give this chili 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).


  • 1 lb ground sausage
  • 1 small yellow onion, diced
  • 1 large sweet potato, peeled and diced into small cubes
  • 2 cups chicken broth
  • 1 can (4.5 ounce) diced green chilies
  • 1 can pinto beans with liquid
  • 1 can red kidney beans, drained and rinsed
  • 1 tablespoon chili powder
  • 1 tablespoon packed brown sugar
  • 2 teaspoons cumin
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic poeder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 2 bay leaves


  • Add a little avocado or olive oil to a large stock pot and heat over medium heat.
  • Dice onion and sauté in oil until transparent.
  • Add ground sausage and cook until browned.
  • Add diced sweet potato and chicken broth.
  • Turn to high and bring mixture to a roiling boil. Boil for about 3 minutes, then reduce back down to medium heat.
  • Add beans, chilies, and spices. Stir well.
  • Reduce to simmer and cover.
  • Cook for 30 minutes.
  • Remove bay leaves before serving.

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

2 thoughts on “Sweet Potato Chili

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