Chorizo sweet potato chili
Spice up your dinner with this hearty Chorizo Sweet Potato Chili! Packed with savory chorizo, tender sweet potatoes, and two types of beans, this flavorful one-pot recipe is perfect for busy weeknights. Ready in under an hour, it’s a comforting and nutritious meal that the whole family will love.
Cook time 45 min
Prep time 15 min
Ingredients:
12 oz chorizo1 onion
2 garlic cloves
1 sweet potato
2 cups kidney beans
2.33 cups black beans
1 can canned tomatoes
1 can canned tomato paste
1 tbsp chili powder
1/2 tsp ground cumin
1/2 tsp dried oregano
2 cups water
1 cup onion
This Chorizo Sweet Potato Chili is a hearty, warming dish that combines the smoky spiciness of chorizo with the comforting sweetness of sweet potatoes. Perfect for chilly days, this chili is packed with protein and fiber from the beans, making it not just delicious but also nutritious. Whether you're meal prepping or serving a crowd, this chili is sure to be a hit.
Instructions:
- Dice the onion and set aside.
- Mince the garlic cloves.
- Peel and dice the sweet potato.
- Drain and rinse both the kidney beans and black beans.
- Dice another cup (100g) of onion to be used for garnish or added later for texture.
- In a large pot or Dutch oven, cook the chorizo over medium heat until it is fully browned, breaking it up into smaller pieces with a wooden spoon as it cooks. This should take about 5-7 minutes.
3. Add Aromatics:
- Add the diced onion (110g) and minced garlic to the pot. Cook, stirring frequently, until the onion is translucent and the garlic is fragrant, about 3-4 minutes.
- Stir in the diced sweet potato, kidney beans, and black beans. Mix well to combine with the chorizo and onion mixture.
- Add the canned tomatoes (with their juices) and tomato paste to the pot. Stir well to combine.
- Add the chili powder, ground cumin, and dried oregano. Stir to evenly distribute the spices.
- Pour in 2 cups of water (470g), stirring gently to incorporate all the ingredients.
- Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer, uncovered, for about 30-40 minutes, or until the sweet potatoes are tender and the chili has thickened to your desired consistency. Stir occasionally to prevent sticking and to ensure even cooking.
- Towards the end of the cooking time, you can add the extra diced onion (100g) for a fresh crunch and additional flavor, if desired.
9. Serve:
- Ladle the chili into bowls and serve hot. You can garnish with anything you like such as sour cream, shredded cheese, fresh cilantro, or chopped green onions.
- Enjoy your delicious, hearty chorizo sweet potato chili!
Tips:
- For a smokier flavor, try roasting the sweet potatoes before adding them to the chili.
- If you prefer a thicker chili, let it simmer uncovered for a longer period to reduce the liquid.
- For a vegetarian version, substitute chorizo with a plant-based sausage or extra beans.
- Feel free to adjust the spice level by adding more or less chili powder according to your taste.
- Serve with diverse toppings like shredded cheese, avocado, or tortilla chips for added texture and flavor.
Serve your Chorizo Sweet Potato Chili hot, garnished with fresh cilantro, a squeeze of lime, and a dollop of sour cream, if desired. This flavorful chili is perfect for lunch, dinner, or even as leftovers the next day. Enjoy the rich, complex flavors and the satisfying warmth it brings.
Nutrition per serving
6 ServingsCalories 460kcal
Protein 27g
Carbohydrates 55g
Fiber 16g
Sugar 8g
Fat 18g
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