Description

Warm up with this Chorizo Sweet Potato Chili, a delightful blend of spicy chorizo and sweet potatoes simmered to perfection. Bursting with flavors and vibrant colors, this dish is perfect for chilly evenings or game nights. Each spoonful promises to satisfy your cravings while bringing warmth and joy to your dining table. Easy to prepare and highly customizable, it’s a weeknight favorite that will have everyone asking for seconds!

Ingredients

Scale

1 lb fresh chorizo
2 medium sweet potatoes (about 2 cups diced)
1 can (28 oz) crushed tomatoes
1 can (15 oz) black beans or kidney beans, drained and rinsed
1 medium yellow onion, finely chopped
3 cloves garlic, minced
2 tsp ground cumin
2 tsp chili powder
4 cups low-sodium vegetable broth
2 cups kale or spinach (optional)

Instructions

In a large pot over medium heat, add olive oil. Sauté the chopped onion and minced garlic until fragrant and translucent.
Crumble in the chorizo and cook until browned, allowing it to release its oils.
Stir in the diced sweet potatoes, cumin, and chili powder until well-coated.
Pour in the crushed tomatoes and vegetable broth. Bring to a gentle simmer.
Add black beans or kidney beans once simmering, cooking on low for 20-25 minutes until sweet potatoes are tender.
If using kale or spinach, fold them in during the last five minutes of cooking until wilted.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Simmering
Cuisine: Mexican

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 6g
Sodium: 600mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 8g
Protein: 18g
Cholesterol: 50mg

Keywords: For added protein, swap in extra beans or use ground turkey if you prefer a milder flavor. To enhance taste, squeeze fresh lime juice before serving. Store leftovers in an airtight container for up to five days; reheat gently on the stove with a splash of water if needed.