Polish Sausage, Sweet Potato & Lentil Chili

This tasty sausage chili is hearty, satisfying and comforting, especially on a chilly winter night.


  • 3 tbsp canola oil
  • 1 lb sweet potatoes, peeled and diced
  • 1/2 tsp each salt and pepper
  • 1 onion, diced
  • 1 red pepper, diced
  • 2 stalks celery, diced
  • 1 jalapeño pepper, diced
  • 4 tsp chili powder
  • 1 tsp ground cumin
  • 1/4 cup tomato paste
  • 1 can (28 oz) stewed tomatoes
  • 2 cups sodium-reduced chicken broth
  • 1 pkg (1.25 lb) Scott Pete Polish Sausage, sliced
  • 2 cans (19 oz each) lentils, drained and rinsed
  • 1 cup sour cream
  • 4 green onions, thinly sliced


  1. Heat oil in Dutch oven or large saucepan set over medium-high heat. Cook sweet potatoes, salt and pepper for 4 to 5 minutes or until starting to brown. Remove from pan; set aside.
  2. Stir onion, red pepper, celery, jalapeño, chili powder and cumin into pan; cook for 3 to 5 minutes or until slightly softened. Stir in tomato paste; cook for 1 minute.
  3. Stir in tomatoes, broth and sausage; bring to boil. Return sweet potatoes to pan; add lentils. Reduce heat to medium-low; cook for 20 to 25 minutes or until sweet potatoes are tender and chili is thickened.
  4. Serve with dollop of sour cream and sprinkle of green onions.

Tip: Also delicious with Scott Pete Beef Polish Sausage, Hot Beef Polish Sausage or Hot Polish Sausage.

prep time
total time