Sweet Potato Chili

Sometimes I’d tell you to substitute freely, but the Italian sausage is non-negotiable here. Ground turkey or chicken doesn’t have enough fat to carry the flavors.

Ingredients

2 tbsp extra-virgin olive oil

2 medium onions, chopped

2 bell peppers, chopped

1 Fresno chili, seeded and chopped

4 garlic cloves, minced

2 tbsp sofrito

1 lb Italian sausage, casings removed

2 tsp ground cumin

2 tsp ground cinnamon

1 tsp paprika

2 tsp dried oregano

Kosher salt and freshly ground black pepper, to taste

4 large sweet potatoes, peeled and cut into 1-inch cubes

3 cups low-sodium chicken broth

1 (14.5 oz) can diced tomatoes

Fresh flat-leaf parsley, roughly chopped, for serving

Preparation

1. Heat the oil in a large pot over medium heat. Add the onions, bell peppers, Fresno chili, and a pinch of salt and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and sofrito and cook, stirring constantly, until fragrant, about 1 minute. Add the sausage and cook, breaking up the meat with a wooden spoon, until no longer pink, about 7 minutes. Add the cumin, cinnamon, paprika, and oregano and cook, stirring, until the spices are fragrant and bloomed, about 1 minute. Season with salt and pepper.

2. Add the sweet potatoes, broth, and tomatoes and bring to a boil. Reduce heat to medium-low, cover, and simmer until the sweet potatoes are easily pierced with a fork, about 15 minutes.

3. Ladle into bowls and garnish with fresh parsley. Serve immediately.

Notes

Inspired by Delish.