Easy Sweet Potato Chili Recipe | One-Pan Wonder

Sweet Potato Chili

Prep: 15 mins | Cook: PT0S | Total: 50 mins | Serves: 6 serving(s) | Cuisine: Winter Recipe Cuisine, Soups and Stews Cuisine, Fall Recipe Cuisine, Oil Cuisine, Onion Cuisine, Tomato Cuisine, Garlic Cuisine, Herb Cuisine, Parsley Cuisine, Spice Cuisine, Pepper Cuisine, Sausage Cuisine, Broth Cuisine, Potato Cuisine, South America Travel Cuisine, Chile Cuisine

There's something magical about the way sweet potatoes transform a classic chili into pure comfort. Skip the canned stuff or overpriced restaurant bowls—this homemade Sweet Potato Chili delivers deeper flavor and way more satisfaction, all while coming together with ingredients you probably already have on hand. The Italian sausage gets perfectly browned alongside sweet bell peppers and caramelized onions, creating this rich base that makes your kitchen smell like a cozy dream. A touch of tomato paste and chili powder builds layers of warmth without overwhelming the natural sweetness of those tender potatoes. We're talking about a one-pot wonder that feels indulgent but comes together faster than you'd expect. Whether you're feeding a crowd or meal prepping for the week, this Sweet Potato Chili has a way of making everyone gather around the table a little longer. There's just something about that first spoonful that says "home."

Sweet Potato Chili

Ingredients

• 2 tbsp. extra-virgin olive oil
• 1 medium yellow onion, finely chopped
• 1 bell pepper, seeds and ribs removed, finely chopped
• 3 garlic cloves, minced
• 1 tbsp. tomato paste
• 1 lb. Italian sausage
• 1 tbsp. chili powder
• 1 tsp. dried oregano
• 1/2 tsp. garlic powder
• 1/4 tsp. cayenne pepper
• Kosher salt
• Freshly ground black pepper
• 4 large sweet potatoes (8 to 12 oz. each), peeled, cut into 1" cubes
• 3 c. low-sodium chicken broth
• 1 (14.5-oz.) can diced tomatoes
• Finely chopped fresh parsley, for serving
• Chopped avocado, for serving (optional)
• Sour cream, for serving

Instructions

Step 1

Grab your largest pot and set it over medium heat. While that warms up, dice your onion and bell pepper—go ahead and make those pieces roughly the same size so they cook evenly. Swirl in about a tablespoon of oil, then add your veggies and let them sizzle. You'll know they're ready when the onion turns translucent and the edges of the bell pepper start to soften, about 7 minutes. Toss in your minced garlic and stir constantly for just about a minute, until your kitchen smells incredible and the garlic turns golden at the edges.

Step 2

**Step 2:** Stir in the tomato paste and let it toast for about 30 seconds until it deepens in color and coats the bottom of the pan. Add the sausage, breaking it apart with your spoon, and cook for about 7 minutes until it's no longer pink and starting to brown. Sprinkle in the chili powder, oregano, garlic powder, and cayenne, then season with a generous pinch of salt and a few cracks of black pepper. Give everything a good stir so the spices toast lightly and the flavors start to bloom.

Step 3

Grab your largest pot and toss in those sweet potatoes along with the vegetable broth and crushed tomatoes. Give everything a good stir to combine, then crank the heat to high until you see big bubbles breaking the surface. Once it's boiling, go ahead and reduce the heat to medium, pop on the lid, and let it simmer gently for about 15 minutes. You'll know the potatoes are ready when you can easily poke one with a fork and it gives way without resistance.

Step 4

Here's your expanded Step 4 with all the cozy details: **Step 4: Garnish and Serve** In a small bowl, dice your avocado into bite-sized cubes and give your fresh parsley a quick chop with a sharp knife. Spoon that creamy chili into bowls, making sure everyone gets a good amount of those tender sweet potatoes and melty beans. Sprinkle the fresh parsley right on top, add a generous scoop of that cool avocado, and if you're feeling indulgent, drizzle or dollop on some sour cream. The contrast of the warm, spiced chili against the cool, creamy toppings is what makes this dish so satisfying – dig in while it's steaming hot!

Nutrition Information

calories: 562 Calories

fat: 30 g

carbohydrate: 45 g

protein: 19 g

fiber: 11 g

sugar: 15 g

Shop This Recipe

• Bell Pepper Seeds And Ribs Removed Finely Chopped
• Large Sweet Potatoes . Each Peeled Cut Into Cubes
• Finely Chopped Fresh Parsley For Serving
• Pot
• Chopped Avocado For Serving Optional

My Tip

Roast your sweet potatoes separately first—toss them with a bit of oil and chili powder, then roast at 400°F until caramelized. This adds incredible depth and prevents them from turning mushy in the chili.

Leftovers

Store your sweet potato chili in a glass container with a tight-fitting lid—it’ll keep the flavors bright and prevent the sweet potatoes from soaking up any funky fridge smells. It’ll stay good for up to 4 days, and when you’re ready to reheat, a quick warm-up on the stovetop with a splash of water brings it back to life without drying out.

Make It Your Own

Swap Italian sausage for plant-based crumbles and use vegetable broth instead of chicken broth for a vegetarian twist that keeps all the cozy warmth.

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