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Black Bean, Chorizo & Sweet Potato Chili

Chili is one of my all-time favorite dishes. This recipe takes chili to the next level by changing up the flavors and adding a surprise--sweet potatoes. —Julie Merriman, Cold Brook, New York
  • Total Time
    Prep: 20 min. Cook: 6 hours
  • Makes
    16 servings (4 quarts)

Ingredients

  • 1 pound uncooked chorizo, casings removed, or spicy bulk pork sausage
  • 1 large onion, chopped
  • 2 poblano peppers, finely chopped
  • 2 jalapeno peppers, seeded and finely chopped
  • 3 tablespoons tomato paste
  • 3 large sweet potatoes, peeled and cut into 1/2-inch cubes
  • 4 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
  • 2 cans (15 ounces each) black beans, rinsed and drained
  • 2 cups beef stock
  • 2 tablespoons chili powder
  • 1 tablespoon dried oregano
  • 1 tablespoon ground coriander
  • 1 tablespoon ground cumin
  • 1 tablespoon smoked paprika
  • 1/4 cup lime juice
  • Optional: Chopped jalapenos, chopped red onion and crumbled queso fresco

Directions

  • In a large skillet, cook and stir the chorizo, onion, poblanos and jalapenos over medium heat for 8-10 minutes or until chorizo is cooked. Using a slotted spoon, transfer to a 6-qt. slow cooker.
  • Stir in tomato paste. Add the potatoes, tomatoes, beans, stock and spices; stir to combine. Cover and cook on low for 6-7 hours or until potatoes are tender. Stir in lime juice. If desired, top with chopped jalapenos, chopped red onion and crumbled queso fresco.
Nutrition Facts
1 cup: 263 calories, 9g fat (3g saturated fat), 25mg cholesterol, 823mg sodium, 33g carbohydrate (11g sugars, 6g fiber), 12g protein.

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