Chorizo Sweet Potato Chili

Name: Chorizo Sweet Potato Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 8 cups total
Ingredients: 3 links Mexican chorizo (about ¾ lb.)*; 1 yellow onion; 2 cloves garlic; 1 lb. sweet potato; 1 15 oz. can diced tomatoes; 1 15 oz. can kidney beans; 1 15 oz. can black beans; 1 6 oz. can tomato paste; 1 Tbsp chili powder**; 1/2 tsp ground cumin; 1/2 tsp dried oregano; 2 cups water; 1 bunch green onions

User Reviews

4.9

108 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
6 8 cups total
Calories
313 kcal
Course
Main Course
Cuisine
American, Mexican

Chorizo Sweet Potato Chili

Nancy Wheeler

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This Chorizo Sweet Potato Chili is the perfect mix of spicy sausage and sweet, creamy sweet potatoes. Easy, filling, and delicious!

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Ingredients

Servings

3 links Mexican chorizo (about ¾ lb.)* $2.63
1 yellow onion $0.70
2 cloves garlic $0.08
1 lb. sweet potato $1.88
1 15 oz. can diced tomatoes $1.06
1 15 oz. can kidney beans $0.94
1 15 oz. can black beans $0.94
1 6 oz. can tomato paste $0.94
1 Tbsp chili powder** $0.30
1/2 tsp ground cumin $0.05
1/2 tsp dried oregano $0.05
2 cups water $0.00
1 bunch green onions $0.96

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Instructions

Squeeze the chorizo out of its casing and into a large pot. Cook the chorizo over medium heat, breaking it up as it browns. After it is fully browned, drain the excess fat from the pot (if desired).
While the chorizo is browning, dice the onion and mince the garlic.
Add the diced onion and minced garlic to the pot after draining the fat. Continue to stir and cook.
Peel the sweet potato and cut it into 1/2 inch cubes. Add the diced sweet potato to the pot and continue to stir and cook.
Rinse and drain the canned kidney and black beans in a colander. Add the beans to the pot along with the diced tomatoes (with juices), tomato paste, chili powder, cumin, oregano, and water.
Stir until everything is well combined. Place a lid on the pot and allow the chili to come up to a simmer. Let it simmer for 30 minutes, stirring occasionally, or until the sweet potatoes have softened.
Serve hot, topped with sliced green onions.

Notes

*The chorizo is an important part of the flavor profile in this recipe. I use Mexican pork chorizo, but you can also use beef or vegetarian chorizo. I wouldn't really recommend swapping the chorizo with any other meat (e.g., ground beef) because it would lose a lot of flavor. You'd need to add a lot of extra spices to make up for the spices in the chorizo.
**Chili powder in the United States is not the same as cayenne or red pepper, which are both very hot. This chili powder is a blend of mild chiles and other spices. If you don't have this, you can sub all of the spices for one packet/envelope of chili seasoning.
Optional toppings: Cheese, tortilla chips, or sour cream.