Breadcrumbs

black bean chorizo and sweet potato chili

Prep time: 20 mins
Cook time: 6 hours

Ingredients:

Yield: 10 servings

    • 1 lb uncooked chorizo, casings removed
    • 1 large onion, chopped
    • 2 poblano peppers, finely chopped
    • 2 jalapeno peppers, seeded and finely chopped
    • 3 Tbsp tomato paste
    • 3 large sweet potatoes, peeled and cut into 1/2 inch cubes
    • 4 cans (14 1/2 oz each) fire-roasted diced tomatoes, undrained
    • 2 cans (15 oz each) black beans, rinsed and drained
    • 2 cups beef stock
    • 2 Tbsp chili powder
    • 1 Tbsp dried oregano
    • 1 Tbsp ground coriander
    • 1 Tbsp ground cumin
    • 1 Tbsp smoked paprika
    • 1/4 cup lime juice

Directions:

    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 quart slow cooker.
    2. Stir in tomato paste. Add potatoes, tomatoes, beans, stock, and spices; stir to combine.
    3. Cover and cook on low for 6-7 hours or until potatoes are tender.
    4. Stir in lime juice.
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