Taste of Home
Black Bean, Chorizo & Sweet Potato Chili
TOTAL TIME: Prep: 20 min. Cook: 6 hours
YIELD: 16 servings (4 quarts).
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
Ingredients
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1 pound uncooked chorizo, casings removed, or spicy bulk pork sausage
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1 large onion, chopped
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2 poblano peppers, finely chopped
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2 jalapeno peppers, seeded and finely chopped
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3 tablespoons tomato paste
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3 large sweet potatoes, peeled and cut into 1/2-inch cubes
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4 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
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2 cans (15 ounces each) black beans, rinsed and drained
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2 cups beef stock
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2 tablespoons chili powder
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1 tablespoon dried oregano
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1 tablespoon ground coriander
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1 tablespoon ground cumin
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1 tablespoon smoked paprika
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1/4 cup lime juice
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Optional: Chopped jalapenos, chopped red onion and crumbled queso fresco
Directions
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1.
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.
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2.
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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