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).