Sweet potato chorizo chili comin’ atcha here. Just one of the most awesome things I’ve ever made. Because a) Chorizo and b) Sweet potato (yam). I’m not even going to try and pretend to be humble about this creation because: I’m not, I’m really not. I love this chili, I want to marry this chili.
Abuelita, Daniel’s grandma, introduced me to chorizo some eight years back and I’ve never been the same. I don’t know what kind of Mexican magic they put in that pork sausage but it’s earth shattering. Thank you for Mexican food and all that it has brought to me.
Unfortunately, I don’t cook authentic Mexican food because, I’m a full-on Gringa. I wear button ups and I don’t put chili powder on fruit. That’s just the way God made me. So, I put chorizo in places Abuelita would literally NEVER approve of. Like in this Tex-Mex inspired chili.
But once I’ve worked for her forgiveness by eating my body weight in her muy delicioso frijoles this Christmas, it will all have been worth it.
Daniel and I have chili and rice for dinner way too much. I guess there is no such thing, but it’s right up there with pizza. We love it. It’s comforting, hearty, filling goodness, and it basically gets us through the fall and winter months. But, we can’t do steak chili every night or we would weigh 500 pounds. My chili is what I would call “on the lighter side” of chilis, which still might not be saying a lot as far as chilis go.
But, when you add in the superfoods like black beans and sweet potato, you are sure to get all the good nutrition needed to withstand the shorter days. That is my idea of REAL FOOD. The food that gives you benefits that far outlast the temporary (awesome) taste and gives the body exactly what it needs to repair, restore, and thrive.
I usually whip up a large batch of chili and end up freezing about 6 meals worth of servings. Then we live off that stuff until the next round of chili comes along. Maybe it will be a turkey chili or a meatless chili? Who knows, until inspiration strikes again, I’ll just be making and eating this sweet potato chorizo chili that complements steamed rice to perfection.
Oh gosh, can you imagine making a soft, moist, sweet cornbread and dipping it into this bowl here? I mean, that is the perfect solution to a rainy day right there. You’re welcome, world.
- 2 tablespoons olive oil
- 2 medium sweet potatoes
- 1 red onion
- 1 green pepper
- 1 cup corn
- 2 garlic cloves
- 1 jalapeño
- 1 can black beans
- 1 1/2 cups chopped tomatoes
- 1 lbs chorizo
- 2 32-ounce cans of tomato sauce
- 2 tablespoons brown sugar
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 1 teaspoon salt
- 1/2 cup chopped fresh cilantro
Peel and chop the sweet potatoes and cook them over medium to high heat with olive oil in a large pot for about 10 minutes. In the meantime, chop the onion, green pepper, garlic and jalapeño.
Add the black beans, corn, onions, green peppers, garlic and jalapeño to the sweet potatoes with a pinch of salt and cook together until the onions become transparent.
Remove the mixture from the pot and place in a medium bowl and cook the chorizo in the same pot until it's well cooked. Add the chopped tomatoes and the sweet potato mixture back to the chorizo with the tomato sauce and the rest of the spices and cook for a half hour stirring every 10 minutes.
Once the chili is finished, add the fresh chopped cilantro and serve with rice or tortilla chips.
Use the seeds of the jalapeño to make this chili spicy or remove them to keep it mild.