Black Bean, Chorizo & 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:
- 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.
- Stir in tomato paste. Add 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.