I was never a huge fan of sweet potatoes until I learned that a bit of cayenne, salt, and pepper could make those bad boys delicious! I always thought of sweet potatoes as the gross candied side dish at every thanksgiving covered in processed marshmallows and brown sugar. Yuck! Seemed to be more of a dessert to me than a vegetable.. but.. to each their own. We can still be friends if we disagree on the thanksgiving side dish, but you have got to give spicy sweet potatoes a go at least this one time.

This chili isn’t much like chili at all.. but it’s a spicy soup jam-packed with superfoods, but it combines tomatoes and chili powder, so we’re calling it chili. It includes some of my favorites like tomatoes, bell pepper, and red onion!

Here’s what you’re going to need to make this:

  • 2 tbsp extra-virgin olive oil
  • 1 medium onion chopped
  • 1 Large Tomato diced
  • 1 bell pepper chopped
  • 3 cloves garlic minced
  • 1 tbsp tomato paste
  • 1 tbsp chili powder
  • 1 tsp dried oregano
  • ½ tsp garlic powder
  • 0.25 tsp cayenne pepper
  • 0.5 tsp ancient fine sea salt
  • 0.25 tsp Freshly ground black pepper
  • 4 large sweet potatoes peeled and cubed into 1″ pieces
  • 3 cups low-sodium chicken broth
  • 2 tbsp Parsley Freshly Chopped
  • 1 lb. Italian sausage cooked

Directions:

  • In a large pot over medium heat, heat oil.
  • Add onion and bell pepper and cook until soft.
  • Add garlic and cook until fragrant.
  • Add tomato paste and stir until well-coated.
  • Add sausage and cook, breaking up meat with a wooden spoon until no longer pink. (or add in already cooked sausage)
  • Add chili powder, oregano, garlic powder, and cayenne, and season with salt and pepper
  • Add sweet potatoes, broth, and tomatoes, and bring to a boil.
  • Reduce heat and let simmer, covered until sweet potatoes are tender, about 15 minutes.
  • Garnish with parsley before serving.
Spicy Sweet Potato Chili

Spicy Superfood Chili

Here's a delicious recipe that is amazing right off the stove, and just as amazing as left-overs!
Course: Soup
Keyword: Dairy Free, Gluten Free
Servings: 6 Servings
Calories: 478kcal

Ingredients

  • 2 tbsp extra-virgin olive oil
  • 1 medium onion chopped
  • 1 Large Tomato diced
  • 1 bell pepper chopped
  • 3 cloves garlic minced
  • 1 tbsp tomato paste
  • 1 tbsp chili powder
  • 1 tsp dried oregano
  • ½ tsp garlic powder
  • 0.25 tsp cayenne pepper
  • 0.5 tsp ancient fine sea salt
  • 0.25 tsp Freshly ground black pepper
  • 4 large sweet potatoes peeled and cubed into 1″ pieces
  • 3 cups low-sodium chicken broth
  • 2 tbsp Parsley Freshly Chopped
  • 1 lb. Italian sausage cooked

Instructions

  • In a large pot over medium heat, heat oil.
    2 tbsp extra-virgin olive oil
  • Add onion and bell pepper and cook until soft.
    1 medium onion, 1 bell pepper
  • Add garlic and cook until fragrant.
    3 cloves garlic
  • Add tomato paste and stir until well-coated.
    1 tbsp tomato paste
  • Add sausage and cook, breaking up meat with a wooden spoon until no longer pink. (or add in already cooked sausage)
    1 lb. Italian sausage
  • Add chili powder, oregano, garlic powder, and cayenne, and season with salt and pepper.
    1 tbsp chili powder, ½ tsp garlic powder, 0.25 tsp cayenne pepper, 0.5 tsp ancient fine sea salt, 0.25 tsp Freshly ground black pepper, 1 tsp dried oregano
  • Add sweet potatoes, broth, and tomatoes, and bring to a boil.
    1 Large Tomato, 4 large sweet potatoes, 3 cups low-sodium chicken broth
  • Reduce heat and let simmer, covered until sweet potatoes are tender, about 15 minutes.
  • Garnish with parsley before serving.
    2 tbsp Parsley

Nutrition

Serving: 12oz | Calories: 478kcal | Carbohydrates: 38g | Protein: 17g | Fat: 30g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Cholesterol: 57mg | Sodium: 912mg | Potassium: 994mg | Fiber: 6g | Sugar: 9g | Vitamin A: 22756IU | Vitamin C: 38mg | Calcium: 87mg | Iron: 3mg
Tried this recipe?Let us know how it was!