Black Bean, Chorizo & Sweet Potato Chili

Name: Black Bean, Chorizo & Sweet Potato Chili
Prep time: 20 min
Cook time: 6 h
Total time: 6 h 20 min
Yield: 16 servings (4 quarts)
Cuisine: North America, Mexican
Ingredients: 1 pound uncooked chorizo, casings removed, or spicy bulk pork sausage; 1 large onion, chopped; 2 poblano peppers, finely chopped; 2 jalapeno peppers, seeded and finely chopped; 3 tablespoons tomato paste; 3 large sweet potatoes, peeled and cut into 1/2-inch cubes; 4 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained; 2 cans (15 ounces each) black beans, rinsed and drained; 2 cups beef stock; 2 tablespoons chili powder; 1 tablespoon dried oregano; 1 tablespoon ground coriander; 1 tablespoon ground cumin; 1 tablespoon smoked paprika; 1/4 cup lime juice; Optional: Chopped jalapenos, chopped red onion and crumbled queso fresco

TEST KITCHEN APPROVED

7 Reviews

Total Time:Prep: 20 min. Cook: 6 hours

By Taste Of Home Editorial Team

Recipe by Julie Merriman, Seattle, Washington

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Feb. 11, 2023

Chili is one of my all-time favorite dishes. This recipe takes chili to the next level by changing up the flavors and adding a surprise--sweet potatoes. —Julie Merriman, Cold Brook, New York

TEST KITCHEN APPROVED

Black Bean, Chorizo & Sweet Potato Chili

7 Reviews Add your review

Yield:16 servings (4 quarts)

Prep:20 min

Cook:6 hours

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Ingredients

1 pound uncooked chorizo, casings removed, or spicy bulk pork sausage
1 large onion, chopped
2 poblano peppers, finely chopped
2 jalapeno peppers, seeded and finely chopped
3 tablespoons tomato paste
3 large sweet potatoes, peeled and cut into 1/2-inch cubes
4 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
2 cans (15 ounces each) black beans, rinsed and drained
2 cups beef stock
2 tablespoons chili powder
1 tablespoon dried oregano
1 tablespoon ground coriander
1 tablespoon ground cumin
1 tablespoon smoked paprika
1/4 cup lime juice
Optional: Chopped jalapenos, chopped red onion and crumbled queso fresco

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Directions

1
In a large skillet, cook and stir chorizo, onion, poblanos and jalapenos over medium heat for 8-10 minutes or until chorizo is cooked. Using a slotted spoon, transfer to a 6-qt. slow cooker.

2
Stir in tomato paste. Add potatoes, tomatoes, beans, stock and spices; stir to combine. Cover and cook on low for 6-7 hours or until potatoes are tender. Stir in lime juice. If desired, top with chopped jalapenos and red onion, and crumbled queso fresco.