Chili was never really my thing—especially not the kind that’s basically ground beef soup with five cans of beans and zero personality. But then I met this chili. Technically, it’s more of a spicy superfood soup, but it’s got tomatoes, chili powder, and a big flavor punch… so we’re calling it chili and rolling with it.
It features some of my favorite ingredients—like roasted bell peppers, red onion, and spicy sweet potatoes (trust me on this one). The cayenne kicks, the colors pop, and it actually leaves you feeling full and kind of proud of yourself.
And if you’ve been sleeping on sweet potatoes because of that weird marshmallow Thanksgiving casserole? Same. But spicy, roasted, chili-soaked sweet potatoes are a whole new game.
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.
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
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📖 Want More Recipes Like This?
This spicy sweet potato chili is just one of the clean, flavorful meals featured in my book, Eat Clean 21—a 21-day reset packed with recipes that don’t taste like sad diet food.
If you’re looking for a simple way to eat clean, feel better, and still enjoy your food (imagine that!), this book’s for you.
👉 Grab your copy of Eat Clean 21 here.