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This hearty, flavorful Sausage Sweet Potato Chili is the best kind of comfort food that warms you from the inside out and fills you up. A satisfying dinner that has smoky spices, veggies, savory sausage, tender sweet potatoes, and two kinds of beans, it’s a filling and delicious one-pot meal you’ll want to make again and again. Perfect for a cozy dinner in, or for a game day chili!
Hearty Sweet Potato Chili with Sausage
This is a chili that is rich, very delicious, and just a little different. A great twist on classic chili, and it’s easy to make on the stovetop in about an hour!
This sweet potato sausage chili really hits the spot. The combination of Italian sausage, sweet potatoes, tomatoes, and smoky seasonings gives this recipe deep flavor and just the right amount of spice.
Why You’ll Love This Recipe
Full of bold flavor – It’s all about flavor with my chili recipes! With layers of spice, aromatics, and sausage.
Hearty & satisfying – Protein, fiber, and veggies all in one pot.
Easy to customize – Swap the meat, dial the spice up or down, or use your favorite garnishes.
Meal prep & freezer friendly – Even better the next day! Freezes very well.
I get told often that my chili recipes are excellent by the people I serve them to. They’ll ask, “Why does yours taste so much better than mine?”
The truth is, I’m not afraid to add lots of bold, flavorful, complementary ingredients that give my chili real depth and layers of flavor. I firmly believe that with chili, more is better! That’s how I roll, and people seem to love it.
So please don’t be shy about the ingredient list, after all, this is a symphony, not a duet!
Ingredients in Sausage Sweet Potato Chili
Yes, there are a lot of ingredients (mostly spices & veggies), but trust me, it’s so worth it!
Olive Oil
Aromatics: Onion, Garlic, Celery, Jalapeños – Remove jalapeño seeds for less heat
Ground Sausage – Mild Italian or your favorite variety
Spices: Chili Powder (Mild for balance), Cumin, Smoked Paprika, Chipotle Powder, Oregano, Salt & Black Pepper
Roasted Red Peppers – For sweetness and depth
Diced Green Chiles – Mild and flavorful
Diced Tomatoes – Not Rotel, unless you like spicy
Bell Pepper – Any color
Sweet Potato – Peeled and cubed
Tomato Sauce – Thickens and flavors the base
Chicken Broth (low sodium) – thins it out just a little and helps steam the sweet potatoes)
Black Beans & Red Kidney Beans – Rinsed and drained
Fresh Cilantro – Stirred in at the end (optional)
Chili Variations & Substitutions
- Protein Options
Swap the Italian sausage for chorizo, ground beef, turkey, or chicken if desired. - Make It Spicier
Keep the jalapeño seeds in, use hot chili powder, Use Rotel in place of diced tomatoes, or add a splash of hot sauce at the end. - Make It Milder
Use mild sausage, remove all jalapeño seeds, and skip the chipotle powder. - Make It Vegetarian
Swap the sausage for plant-based crumbles or extra beans like pinto or chickpeas. Use veggie broth in place of chicken
Chili Topping Ideas
Garnishes take this sweet potato chili to the next level! Here are a few we love:
• Sliced jalapeños (fresh or pickled)
• Diced avocado
• Sour cream
• Shredded cheese (cheddar or pepper jack)
• Crushed tortilla chips or corn chips
• Chopped green onions or more cilantro
How to Make the Best Sausage Sweet Potato Chili
Sauté the Aromatics
• Heat olive oil in a 6-quart Dutch oven. Add onion, celery, and jalapeños. Cook for about 5 minutes, until softened.
Cook the Sausage, Add Garlic
• Add the ground sausage and break it up with a spoon as it cooks. Stir in the garlic and cook for 30 seconds.
Add Seasonings
• Stir in chili powder, cumin, smoked paprika, chipotle powder, oregano, salt, and pepper. Mix well to coat everything in the spices.
Stir in the Veggies
• Add roasted red peppers, diced green chiles, diced tomatoes (with juice), and bell pepper. Cook for a few minutes to let the flavors combine.
Add Sweet Potatoes, Sauce, Broth
• Stir in cubed sweet potatoes, tomato sauce, and chicken broth. Mix well.
Add Beans and Simmer
• Add black beans and kidney beans. Stir, cover, and reduce the heat. Let the chili simmer for 25–45 minutes, stirring occasionally, until sweet potatoes are fork-tender.
Finish & Serve
• Stir in the chopped cilantro if using. Serve with your favorite garnishes!
Tips for the Best Sweet Potato Chili
• Cut the sweet potatoes into evenly sized cubes for even cooking.
• Stir occasionally to prevent the chili from sticking as it thickens.
• Don’t skip the tomato sauce, it adds richness and body, and ties everything together.
Storage & Reheating Chili
Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze for up to 3 months (Chili freezes well). Thaw overnight in the fridge.
Reheat gently on the stove or in the microwave, adding a splash of broth if needed.
Frequently Asked Questions About Chili
What people are asking about making chili:
- Can I make this in the slow cooker?
Yes! Brown the sausage and sauté the aromatics first, then transfer everything to the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours, until sweet potatoes are tender. - Can I use tomato paste instead of tomato sauce?
Tomato sauce gives this chili a smooth base. Tomato paste would need to be diluted (just use ¼ cup tomato paste plus ½ cup more broth) so it’s not a 1:1 swap, but it could work in a pinch. - Is Sweet Potato Sausage Chili gluten-free?
Yes, just be sure your sausage and canned ingredients are gluten-free. Check ingredient lists. - Can I make Sweet Potato Chili ahead of time?
Yes! Chili usually tastes even better the next day, after the flavors meld. Store it in the fridge for up to 4 days or freeze for up to 3 months. - Can I use different beans?
Absolutely. I often use at least 3 kinds. Use what you like: Pinto beans, white beans, or chickpeas work well. You can also omit one kind if you prefer a lighter bean-to-meat ratio. - Can I double this recipe?
Yes, just make sure your pot is big enough. A 6-quart Dutch oven should be okay for a 1.5x batch, but for a full double, use an 8-quart or larger pot.
What to Serve with Sausage Sweet Potato Chili
Cornbread or a crusty loaf of bread
Green salad or coleslaw for a fresh contrast
Rice or quinoa to stretch it into more servings and add nutrition and fiber
More Delicious Chili Recipes
Vegetarian White Bean Chili
Instant Pot White Chicken Chili
Instant Pot Chili
Slow Cooker Turkey Chili
Instant Pot Pumpkin Chili
This Sausage Sweet Potato Chili is a cozy, filling, one-pot dinner that’s perfect for fall, winter—or anytime you’re craving bold flavor and a bowl of comfort.
Whether you top your bowl of chili with cheese and chips or keep it simple, it’s a must-try twist on chili night.
If you make this amazing Sweet Potato Chili with Sausage recipe, let me know! Just leave a comment below with a star rating. I’d love to hear from you!
Sausage Sweet Potato Chili
Equipment
- 6-quart Dutch Oven or Heavy Bottomed Soup Pot
Ingredients
- 2 Tablespoons Olive Oil
- 1 Onion
- 1 cup Chopped Celery (about 2 ribs)
- 2 Chopped Jalapeños (remove seeds for less heat)
- 1 pound Ground Sausage, Italian, mild
- 4 cloves Garlic, minced
- 1 Tablespoon Chili Powder, mild
- 1 Tablespoon Cumin Powder
- 1 ½ teaspoons Smoked Paprika
- ¼ teaspoon Chipotle Powder
- 1 teaspoon Dried Oregano
- 1 ½ teaspoons Salt, or to taste
- 1 teaspoon Black Pepper
- 4-ounces Roasted Red Peppers, drained, sliced
- 7-ounce can Diced Green Chiles, mild
- 1 15-ounce can Diced Tomatoes, with juice (not Rotel)
- 1 Bell Pepper, chopped
- 1 pound Sweet Potato, peeled & cubed
- 2 15-ounce cans Tomato Sauce
- ½ cup Chicken Broth, low sodium
- 1 15-ounce can Black Beans, drained & rinsed
- 1 15-ounce can Red Kidney Beans, drained & rinsed
- 3 Tablespoons Chopped Fresh Cilantro (optional)
Instructions
Prep
- I highly recommend that you gather all of the ingredients and measure, chop, etc. before you begin cooking. This makes the process so much easier and enjoyable!
Sauté Aromatics
- Heat a large Dutch oven or heavy bottomed pot over medium-high heat. Add the olive oil, onion, celery, and jalapeño. Stir and cook about 5 minutes, until the vegetables start to soften.
Brown the Sausage
- Add the sausage and break it up as you stir it.
Add Seasonings
- Add the garlic and stir, cooking about 30 seconds.
- Add the chili powder, cumin, smoked paprika, chipotle powder, oregano, salt, and black pepper. Stir well.
Add the Veggies, Sauce, and Beans
- Add the roasted red pepper, diced green chiles, diced tomatoes (with juice), and bell pepper. Stir and cook about 3 minutes.
- Add the cubed sweet potato, tomato sauce, and chicken broth. Stir well.
- Add the beans and stir well. Place the lid on the pot and reduce the heat to low. Cook, stirring occasionally to prevent sticking/scorching, until the sweet potatoes are fork-tender, about 25-40 minutes.
Finish & Serve
- Stir in the cilantro, if using.
- Serve with your preferred garnishes (see notes)
Notes
Spice Level
This is a mildly spicy chili. I don’t recommend using Rotel, or hot chili powder, or using the whole jalapeños (with seeds), unless you like it spicy. You can always add some as a garnish if you decide you want more spice after tasting it.Meat
Chorizo sausage can be used, or ground beef, ground turkey, or ground chicken.Garnishes
Our favorite garnishes are sliced jalapeño, avocado, sour cream, shredded cheese, crushed tortilla chips. Use any or all of these to your taste!To Reduce Sodium
Use no-salt-added beans, tomatoes, and broth. Rinse canned beans well. Choose lower-sodium sausage or use ground turkey. Cut added salt to 1 tsp or less. Boost flavor with extra herbs, spices, garlic, and a splash of lime juice at the end. Estimated nutrition per serving: 390 calories | 18g fat | 34g carbs | 22g protein | 6g fiber | 800mg sodium | Values are approximate.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My family loved this chili and my husband wanted it for lunch the next day!