Sausage and Sweet Potato Chili

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings


  • 1 tablespoon coconut oil
  • 1 pound pork sausage links chopped
  • 1 small onion chopped
  • 2 cloves garlic minced
  • 2 medium jalapeños
  • 2 medium sweet potatoes peeled and chopped
  • Sea salt and freshly ground black pepper to taste
  • 4 tablespoons tomato paste
  • 2 14-oz. cans diced tomatoes
  • 2 cups low sodium chicken broth
  • 2 tablespoons ground cumin
  • 2 tablespoons paprika
  • 2 teaspoons chili powder
  • 2 teaspoons chopped oregano


  • In a large pot over medium heat, heat coconut oil.
  • To the pot, add the first 4 ingredients (sausage through jalapeno) and cook for 10 minutes, until sausage is brown and vegetables are tender.
  • To the pot, add the remaining ingredients (sweet potatoes through oregano) and stir. Reduce heat to low and simmer for 25 minutes, until chili is hot. Serve warm.


SERVING SUGGESTION: Roasted veggies. (Toss any root vegetable (except white potatoes) or combination – plus large Brussels sprouts halved lengthwise, and broccoli (all should be the same sizebeets take a little longer to cook) in olive oil, salt, pepper and a choice of herbs/spices (if desired). Spread in a single layer on a baking sheet lined with parchment paper; roast in a preheated 400- degree oven, turning once, until tender.)
NUTRITION: 415 Calories; 28g Fat (59.1% calories from fat); 16g Protein; 28g Carbohydrate; 5g Dietary Fiber; 39mg Cholesterol; 795mg Sodium. Exchanges: 1 1/2 Grain (Starch); 1 1/2 Lean Meat; 1 Vegetable; 5 Fat.
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