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Chorizo Sweet Potato Chili
This Chorizo Sweet Potato Chili is the perfect mix of spicy sausage and sweet, creamy sweet potatoes. Easy, filling, and delicious!
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 30 min👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●colander
📝 Preparation Steps
1
Brown
2
Squeeze the chorizo out of its casing and into a large pot. Cook the chorizo over medium heat, breaking it up as it browns. After it is fully browned, drain the excess fat from the pot (if desired).
3
Prep
4
While the chorizo is browning, dice the onion and mince the garlic.
garlic ($0.08)2 cloves
5
Saute
6
Add the diced onion and minced garlic to the pot after draining the fat. Continue to stir and cook.
garlic ($0.08)2 cloves
7
Cook
8
Peel the sweet potato and cut it into 1/2 inch cubes. Add the diced sweet potato to the pot and continue to stir and cook.
9
Combine
10
Rinse and drain the canned kidney and black beans in a colander. Add the beans to the pot along with the diced tomatoes (with juices), tomato paste, chili powder, cumin, oregano, and water.
chili powder ($0.30)1 Tbspwater ($0.00)2 cups
11
Simmer
12
Stir until everything is well combined. Place a lid on the pot and allow the chili to come up to a simmer. Let it simmer for ⏱️ 30 minutes, stirring occasionally, or until the sweet potatoes have softened.
13
Serve hot, topped with sliced green onions.
Nutrition Facts
calories
313 kcal
fat Content
7 g
serving Size
1 serving
fiber Content
14 g
sodium Content
849 mg
protein Content
16 g
carbohydrate Content
49 g
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