Black Bean, Chorizo & Sweet Potato Chili Recipe

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Black Bean, Chorizo & Sweet Potato Chili Recipe
Black Bean, Chorizo & Sweet Potato Chili Recipe photo by Taste of Home
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Black Bean, Chorizo & Sweet Potato Chili Recipe

Read Reviews
4.5 4 5
Publisher Photo
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
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Cook: 6 hours
MAKES:
16 servings
TOTAL TIME:
Prep: 20 min. Cook: 6 hours

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

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. Yield: 16 servings (4 quarts).
Originally published as Black Bean, Chorizo & Sweet Potato Chili in Taste of Home August/September 2012, p35

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  • 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
  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.
  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. Yield: 16 servings (4 quarts).
Originally published as Black Bean, Chorizo & Sweet Potato Chili in Taste of Home August/September 2012, p35

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Reviews forBlack Bean, Chorizo & Sweet Potato Chili

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MY REVIEW
Donna User ID: 9125200 276129
Reviewed Oct. 10, 2017

"A little too spicy for us, but the taste was good. Will make again and dial it back a notch. Makes a lot of chili!"

MY REVIEW
karinw64 User ID: 8116784 257144
Reviewed Nov. 22, 2016

"I wasn't sure how the sweet potatoes would be in this recipe, but it was very good. I used 1/2 lb chorizo and 1/2 lb ground beef, and omitted the jalapenos. We just don't like things really spicy. The flavors were excellent. It's a keeper!"

MY REVIEW
LindaMartinson User ID: 6939633 188975
Reviewed Oct. 26, 2012

"This chili was awesome. It has a smoky, rich flavor. I added 2 Tbs. brown sugar and 3 kung pao peppers. Substituted 2 chipotle peppers in adobo sauce for the jalapeno peppers. Flavors were excellent."

MY REVIEW
ktwiddy User ID: 6701884 197949
Reviewed Aug. 20, 2012

"OMG, this was such a big hit with my guest. I even made a 2nd batch for my vegetarian friends by substituting vegetarian bulk sausage for the chorizo and veg. stock in place of the beef stock."

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