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Sweet Potato, Poblano and Chorizo Chili
Sweet Potato, Poblano and Chorizo Chili is a southwest twist on classic chili with just the right amount of spice. Hearty and satisfying!
👥 8 Servings⏱️ Prep & Cook: 25 min⏳ Prep: 10 min🔥 Cook: 15 min👤 Kristin Porter📖 iowagirleats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
📝 Preparation Steps
1
Heat extra virgin olive oil in a large soup pot or Dutch oven over medium-high heat. Add sweet potatoes, poblano peppers, and shallots, season with salt and pepper, then saute until sweet potatoes begin to soften, ⏱️ 5 minutes. Add chorizo then saute until cooked through, breaking it up as it cooks. Add garlic then saute for ⏱️ 30 seconds.
extra virgin olive oil1 Tablespoonpoblano pepper (seeded then chopped)1salt and pepperchorizo (homemade or store bought, see notes)12 ozgarlic (minced)2 cloves
2
Add remaining ingredients then stir to combine and turn heat up to bring to a boil. Turn heat down to medium-low then place a lid partially on top and simmer until sweet potatoes are tender, ⏱️ 10-15 minutes, stirring occasionally and scraping off any fat from the chorizo that rises to the top. Taste then adjust seasoning if necessary, and then serve with toppings.
chorizo (homemade or store bought, see notes)12 oz
Nutrition Facts
calories
266 kcal
fat Content
13 g
serving Size
1 serving
fiber Content
8 g
sugar Content
9 g
sodium Content
549 mg
protein Content
13 g
cholesterol Content
27 mg
carbohydrate Content
27 g
saturated Fat Content
4 g
unsaturated Fat Content
2 g
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