Looking for a comforting, flavorful dish that’s packed with nutrition and easy to prepare? Say hello to Healthy Sausage and Sweet Potato Chili! This recipe combines the smoky, savory goodness of sausage with the natural sweetness of sweet potatoes, all simmered in a hearty chili base. It’s perfect for busy weeknights, meal prep, or cozy family dinners.

Whether you’re a fan of bold spices, want a balanced meal in one pot, or are searching for a healthier chili recipe, this dish checks all the boxes. Let’s dive into why this healthy sausage and sweet potato chili deserves a spot on your meal plan!

Why You’ll Love This Healthy Sausage and Sweet Potato Chili

1. Packed with Nutritional Goodness

Sweet potatoes are a powerhouse of nutrients, loaded with fiber, vitamins A and C, and potassium. Pair them with protein-rich sausage and beans (if included), and you have a meal that fuels your body and keeps you full for hours.

2. Perfect Balance of Sweet and Savory

The sweetness of the potatoes perfectly complements the smoky and spicy flavors of sausage and chili spices. Every bite is a flavor explosion!

3. Versatile and Customizable

This recipe is easy to adapt to your dietary preferences. Use chicken or turkey sausage for a leaner option, or go plant-based with vegan sausage and extra beans. Want to spice it up? Add jalapeños or extra chili powder!

Serving Suggestions

This hearty chili is a complete meal on its own, but here are some ideas to elevate it further:

  • Toppings: Add sliced avocado, a dollop of Greek yogurt, shredded cheese, or fresh cilantro for extra flavor and texture.
  • Sides: Serve with crusty sourdough, cornbread, or a simple side salad.
  • Storage: This chili tastes even better the next day! Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

Healthy Sausage and Sweet Potato Chili

A hearty chili loaded with veggies
Servings 8

Ingredients
  

  • 1 lb cooked ground sausage
  • 1 whole sweet potato, diced
  • 2 Tbsp avocado oil
  • 2 whole bell peppers, diced
  • 4 cloves garlic, chopped
  • 16 oz bone broth
  • 2 cans fire-roasted tomatoes 14.5 oz cans
  • 1 can white cannellini beans, rinsed
  • 2 Tbsp brown sugar
  • 2 Tbsp paprika
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt, or more to taste

Instructions
 

  • Sauté onions and garlic in avocado oil until soft.
  • Add all remaining ingredients to an Instant Pot or slow cooker.
  • For Instant Pot: Pressure cook for 20 minutes.
    For Crockpot: Cook on low for 6-8 hours.
Tried this recipe?Let us know how it was!

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