Prep 20 mins
Cook 40 mins
Sweet potatoes are an unusual yet delicious addition to this chili and as a bonus you get more orange veggies into your diet! The small amount of sausage also keeps the fat content low without a sacrifice in flavour. Sizes and amounts are flexible.
- 1-2 Italian sausage
- 2 onions, peeled and chopped
- 2 clove garlic, peeled and minced
- 14.79 ml chili powder
- 4.92 ml oregano
- 4.92 ml ground cumin
- 7.39-12.32 ml cayenne (to taste) (optional)
- 793.78 g can diced tomatoes, juice included
- 2 medium sweet potatoes, peeled and chopped (approx. 1/2" cubes)
- 538.64 g can red kidney beans, drained and rinsed
- 2.46 ml sugar (optional)
- 1.23 ml salt (optional)
- chopped cilantro or parsley (to garnish) (optional)
- Remove sausage casings and crumble sausage meat.
- In a large pot, brown sausage meat over medium heat until no pink remains.
- Add onion, garlic, chili powder, oregano, cumin and cayenne (if using) to sausage.
- Cook for 2 minutes.
- Add tomatoes and their juice, beans and sweet potatoes to meat mixture.
- Increase heat to medium high, bring to a boil, stirring often.
- Cover, reduce heat to low and simmer for 30 min.
- or until potatoes are soft.
- Stir occasionally.
- Add sugar and/or salt to adjust taste.
- Serve garnished with cilantro or parsley.
This is one of the best chili recipes I have ever made. I substituted 2-15 oz. cans of black beans for the kidney beans and used only 1/4 tsp of cayenne to keep down the heat. The presence of the sweet potato gives this chili a subtle sweetness.
This is my favorite chili recipe, I was really glad to find it here. I generally use 1lb of bulk italian sausage, 2 cans of beans (usually one kidney, one white beans), and serve with sour cream. Best chili ever, and not too spicy, so kids love it.
This was delicious and so easy to make!! I didn't have Italian sausage so I used a lb of lean ground beef. The results were very yummy! Thanks for this awesome recipe!!