This is a wonderful fall weather dish that is both warm and satisfying. Did you know that purple sweet potatoes have a rich, almost winey flavor to them? And with their creamy texture, they make this chili extra rich and delicious. Of course, if you can't find purple sweet potatoes, any other sweet potatoes will work well. 

 

Yield 6 servings

 

1 lb. spicy Italian sausage

2 Tbsp olive oil

1 medium onion, chopped

1 green bell pepper, chopped

1 - 2 jalapeno peppers, chopped

3 cloves garlic, minced

1 Tbsp tomato paste

1 Tbsp chili powder

1 Tbsp fresh oregano, finely chopped

½ tsp garlic powder

⅛ tsp cayenne pepper

Salt and pepper

3 large purple sweet potatoes, peeled and cut into ½-inch cubes 

4 cups low sodium chicken broth

1 15 oz. can of rare roasted diced tomatoes

1 15 oz. can black beans, rinsed 

½ cup cilantro, chopped

Sour cream, optional

 

Heat a medium-size skillet on medium heat. Add the sausage and sauté until it is cooked through. Remove the sausage from the pan to a paper towel-lined plate for the oil to drain off. 

 

In a large stockpot on medium-high heat, add the olive oil. Once the oil is hot, add the onion, bell pepper, jalapeño, and sauté until the onion is translucent and the peppers have softened. Add the garlic and continue cooking for one minute. Next, add the cooked sausage, chili powder, oregano, garlic powder, cayenne, and season with salt and pepper. 

 

Finally, add the sweet potatoes, broth, tomatoes, black beans, and bring to a boil. Reduce heat to low, cover, and simmer until the potatoes are tender when pierced with a fork. About 20 minutes. 

 

Garnish with cilantro and serve. 

 

Just Salt It, and enjoy!