Now that the weather is finally turning to fall, I’m starting to make one of my favorite meals–a spicy chili that is inspired by Mexican flavors.
This recipe is something that I came up with after looking at a lot of chili recipes, so there is no “original” recipe linked. There are a ton of black bean/sweet potato chili recipes out there–this is just my twist!
Chorizo is not the healthiest protein to include in a chili, so if you want to make this healthier, you can use lean ground beef or lean ground turkey to decrease the fat and salt content. If you do switch the protein, you should increase the spices to increase the flavor.
This is a great recipe to make on a Sunday afternoon and eat for lunch throughout the week, and it’s a cheap and easy meal to make for a crowd. This was actually part of the dinner I served our family for my husband’s 30th birthday celebration–and everyone loved it!
Chorizo, Black Bean, and Sweet Potato Chili
1 tbsp olive oil
1 medium-large sweet potato, peeled and cubed
28 oz can whole tomatoes, crushed in a food processor or with a blender
Two 14.5 oz cans petite diced tomatoes, no salt added
One 6 oz can tomato paste
1 lb chorizo
1 onion, chopped
14.5 oz can black beans, drained and rinsed
2 tsp cumin
2 tsp chili powder
1 tsp salt
1/2 tsp pepper
Preheat oven to 400 F. Toss cubed sweet potato with olive oil and salt/pepper to taste. Roast on a cookie sheet lined with parchment paper for 15-20 minutes, until soft. Set aside.
Cook chorizo in a large skillet on med-high heat. When chorizo is about halfway browned, add the chopped onion. Cook, stirring frequently, until onion is soft and chorizo is completely browned. Drain the fat and set aside.
Meanwhile, combine blended tomatoes, diced tomatoes, and tomato paste in a large stockpot over medium heat. Add the spices and mix well.
Add the chorizo mixture, beans, and sweet potato to the tomato mixture and mix well. Let simmer for 20 minutes to blend flavors. Taste and adjust seasonings to taste. The longer it simmers, the better the flavors!
Serve with grated cheese or greek yogurt (or sour cream).