Chorizo Sweet Potato Chili

Ingredients

• Pork and beef chorizo

  12 oz or 340g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  2 cloves, minced or 6g

• Sweet potato

  Raw, unprepared

  1 sweetpotato, 5" long or 130g

• Kidney beans

  All types, mature seeds, canned

  2 cup or 512g

• Canned black beans

  Low sodium, drained

  2 ⅓ cup or 607g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 ⅓ can or 253g

• Tomato products

  Canned, paste, with salt added

  1 can (6 oz) or 170g

• Chili powder

  Spices

  1 tbsp or 8g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Oregano

  Spices, dried

  ½ tsp, ground or 0.9g

• Water

  Plain, clean water

  2 cup or 473g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  1 cup, chopped or 100g

Directions

1. 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.
2. While the chorizo is browning, dice the onion and mince the garlic. Add them to the pot after draining the fat. Continue to stir and cook. Peel the sweet potato and cut it into ½ inch cubes. Add them to the pot and continue to stir and cook.
3. Rinse and drain the beans in a colander. Add them 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 the chili simmer for 30 minutes, stirring occasionally, or until the sweet potatoes have softened. Serve hot, topped with sliced green onions.

Similar Foods

• Sweet Potato and Chili Soup
• Sweet Potato and Beef Chili
• Sweet Potato & Black Bean Chili
• Grilled Sweet Potatoes, Onion, and Bell Pepper
• Chili-Glazed Pork With Sweet Potato Hash
• Chorizo Potato Quinoa Scramble