Chorizo Sweet Potato Chili
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
30 mins
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Total Time
45 mins
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Servings
6 8 cups total
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Calories
313 kcal
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Course
Main Course
Chorizo Sweet Potato Chili
Description
This chili begins by cooking Mexican pork chorizo in a pot until browned, with excess fat optionally drained. Diced onion and minced garlic are added and softened alongside the chorizo. Peeled sweet potato cubes join the pot, cooking briefly before rinsed kidney and black beans are incorporated.
Diced tomatoes, tomato paste, chili powder, cumin, oregano, and water are added to form a thick, seasoned sauce. The chili is covered and simmered for about 30 minutes until the sweet potatoes are tender. The seasonings provide warmth and depth without overpowering the sweet potatoes and hearty beans, blending the spicy chorizo flavor throughout the dish.
Served hot, topped with sliced green onions if desired, this chili offers a satisfying mix of textures with tender beans, soft sweet potatoes, and crumbly sausages. Its distinctive chorizo base sets it apart from more traditional chili recipes.
Mexican pork chorizo strongly influences the flavor; substitutions with other meats or vegetarian chorizo will reduce authenticity and require additional seasoning. The chili powder used is mild and should not be confused with hotter cayenne or red pepper powders. Optional toppings like cheese, tortilla chips, or sour cream can add contrast.
Ingredients
- 3 Mexican chorizo $2.63, links, about 3/4 lb
- 1 yellow onion $0.70
- 2 cloves garlic $0.08
- 1 lb. sweet potato $1.88
- 1 15 oz. diced tomatoes $1.06, canned
- 1 15 oz. Kidney Beans $0.94, can
- 1 15 oz. black beans $0.94, canned
- 1 6 oz. tomato paste $0.94, canned
- 1 Tbsp chili powder $0.30
- 1/2 tsp cumin $0.05, ground
- 1/2 tsp oregano $0.05, dried
- 2 cups water $0.00
- 1 green onion $0.96, bunch
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
- Use Mexican pork chorizo for authentic flavor; substituting other meats will change the profile and may require extra spices.
- U.S. chili powder blends mild chiles and spices and differs from hot cayenne or red pepper powders.
- Optional toppings include shredded cheese, tortilla chips, or sour cream for added texture and flavor contrast.
Nutrition Information
Show DetailsNutrition Facts
Serving: 68 cups total
Amount Per Serving
Calories 313 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 313kcal | 16% |
| Carbohydrates | 49g | 16% |
| Protein | 16g | 32% |
| Fat | 7g | 11% |
| Sodium | 849mg | 35% |
| Fiber | 14g | 56% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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