Chorizo Sweet Potato Chili
Ingredients
The chili
-
3
links
Mexican chorizo
-
1
medium
yellow onion
-
2
cloves
garlic
-
1
lb.
sweet potato
-
1
15 oz.
can diced tomatoes
-
1
15 oz.
can kidney beans
-
1
15 oz.
can black beans
-
1
6 oz.
can tomato paste
-
1
Tbsp
chili powder
-
½
tsp
ground cumin
-
½
tsp
dried oregano
-
2
cups
water
Toppings
Instructions
- Cook the chorizo in a large pot over medium heat, breaking it up as it browns.
- Drain excess fat if desired, then add diced onion and minced garlic to the pot.
- Peel and cube the sweet potato, then add it to the pot and continue cooking.
- Rinse and drain the beans, then add them along with diced tomatoes, tomato paste, chili powder, cumin, oregano, and water to the pot.
- Stir to combine and bring the chili to a simmer with the lid on.
- Let the chili simmer for 30 minutes, stirring occasionally, until the sweet potatoes are soft.
- Serve hot, topped with sliced green onions.
Nutrition Facts (estimated)
Servings
6
Calories
505
Total fat
19g
Total carbohydrates
64g
Total protein
24g
Sodium
1021mg
Cholesterol
0mg
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