Sweet Potato, Poblano and Chorizo Chili is a southwest twist on classic chili with just the right amount of spice. Hearty and satisfying!
My husaband and I are in a heated thermostat war which can only mean one thing…chili season is here!
I don’t know what it’s like in your neck of the woods but here in the Midwest we seem to be stuck in a never-ending cycle of 40 degree mornings followed by 60-70 degree afternoons hence the thermo struggle. I slyly turn the heat on around 6pm, anticipating the chilly night ahead, then Ben “The Furnace” goes into a sweat-induced rage a few hours later clicking it off after everyone is asleep, and we all wake up shivering. This is the time of year when I just want the weather to commit already. Be hot, or be cold, but don’t be both. You aren’t a Baked Alaska.
Anyway, the madness will eventually end and when those cool mornings turn into cool evenings, I’ve got a yummy chili recipe for you to have bubbling on the stove, shredded cheese and tortilla chips at the ready. Sweet Potato, Poblano and Chorizo Chili has just the right amount of spice to warm you from the inside out, and is such a cinch to whip up!
Sweet Potato, Poblano and Chorizo Chili
The tender sweet potatoes, earthy poblano peppers, and spiced chorizo highlighted in this chili recipe topped with all the fixin’s is hearty, healthy, and filling, plus the leftovers are perfect to reheat for lunches all week long — they get better as they sit!
The inspiration came from another chili recipe of mine that’s going gangbusters on Pinterest right now – Crock Pot Sweet Potato and Quinoa Turkey Chili. The subtle sweetness from diced sweet potatoes pairs perfectly with chorizo which is spiced with paprika, cinnamon, and chili powder. Poblano pepper adds another “meaty” element to the dish, while black beans add heft and health to each spoonful.
If you’re looking to fill some bellies with warm and hearty comfort food over the next couple of months, this Sweet Potato, Poblano and Chorizo Chili is it. There’s definitely something to be said about classic chili on a cold evening, but this twist is a must-try too.
Don’t forget the homemade cornbread!
Start by adding 1 cubed sweet potato (about 2 cups,) 1 chopped poblano pepper (look for them by the jalapeños at the grocery store – note: poblanos are not spicy!) and 1 shallot or small onion to 1 Tablespoon extra virgin olive oil in a large Dutch oven or soup pot over medium-high heat.
Season with salt and pepper then saute until the sweet potatoes begin to slightly soften, 5 minutes.
Next add 12oz chorizo then saute until cooked through, breaking it up as it cooks. Add 2 cloves minced garlic then saute for 30 more seconds or until very fragrant.
Last step is to add the remaining ingredients including a 15oz can black beans that have been drained and rinsed, 28oz can crushed tomatoes, 1-1/2 cups chicken broth, and a bunch of chili-esque spices including chili powder, cumin, and cinnamon (you’ll love how it tastes with the chorizo!)
I also call for adding 1-1/2 Tablespoons brown sugar. This will not make your chili taste sweet, it will just take the hard edge of the crushed tomatoes off. Trust me!
Place a lid partially on top then simmer until the sweet potatoes are tender, 10-15 minutes, stirring occasionally, and then ladle into bowls and top with your favorite chili toppings.
Personally I feel a vat of chili isn’t a vat of chili without loads of freshly shredded cheese and an offensively large crush of tortilla chips on top, but you do you and serve this yummy Sweet Potato, Poblano and Chorizo Chili however you see fit. Enjoy, enjoy!
Equipment
Ingredients
- 1 Tablespoon extra virgin olive oil
- 1 medium sweet potato, peeled and cut into 1/2” cubes (~2 cups)
- 1 poblano pepper, seeded then chopped
- 1 large shallot or small onion, chopped
- salt and pepper
- 12 oz chorizo, homemade or store bought, see notes
- 2 cloves garlic, minced
- 28 oz can crushed tomatoes
- 15 oz can black beans, drained and rinsed
- 1-1/2 cups chicken broth
- 2 bay leaves, omit if using store bought chorizo
- 2 Tablespoons chili powder
- 1-1/2 Tablespoons brown sugar
- 1/2 teaspoon onion powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cinnamon
- Toppings: tortilla chips, shredded Monterey Jack cheese, guacamole, sour cream, etc
Directions
- 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.
- 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.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
“You aren’t a Baked Alaska!” HA! I actually laughed out loud! That is top notch “dad joke” material, and I LOVE it! But I feel your pain! It was SEVENTY degrees in Minneapolis this past weekend! Today, we are struggling to get above 48. I love Fall, but Mother Nature in the Midwest is so finicky! I never actually congratulated y’all on the new addition. He is absolutely beautiful! But Lincoln’s smile kills me every time I see it, so no surprise there! Side note: My sister got my brother-in-law a Cheerios t-shirt “Kid Tested. Mother Approved.” for father’s day shortly after their second! It was a pretty hilarious gift. something to consider ;-)
You hit the nail on the head – I am a dorky dad in a 30 something woman’s body. ?
I have been using my pressure cooker lately to make homemade sauces and chilis. I might make this the original way and then adapt it. I like to use dried beans (less sodium) and no salt added tomato sauce and whole canned tomatoes. The pressure intensifies the flavors so you need less salt. Yummmmmmmmm. Can’t wait to try this!
What I love best about your recipes is that I usually have all the ingredients on hand. Thanks!
Yes – makes me so happy to hear this! :)
I’m in the same boat here. Air conditioning kicks on during the day, but then it’s freezing when I wake up in the morning. This morning I turned on the fireplace to take the chill out of the room, but have yet to turn on the heat. Hoping to hold out for a little while longer.
As for the recipe – I’m making this tonight! I’ll have to sub jalapenos for the poblanos since I don’t have any. And I’m leaving out the beans to keep it grain free, plus subbing sucanat for the brown sugar to keep it processed sugar free. I’m sure it’ll be yummy!
I hope you love it!!
My heat is off, and I’m still sleeping with the windows open and the fan on. :)
A friend of mine just posted a picture of her lilac bush in bloom. WHAT IS HAPPENING.
This looks super yummy! My grocery store makes all natural chicken chorizo. I am wondering; how many standard size sausage links would equal equal 12 ounces?
It’s hard to say without seeing the package weight but if it’s sold in 1lb packages and there’s 4 links in the pacakage you’d use 3 to equal 3/4lb. I hope that helps!
This chili looks SO good! I never cook with chorizo but obviously I need to. Can’t wait to try this.
Yes! Chorizo is so so good! I hope you like it!
As for chili, I just last week made a white bean turkey chili and last minute tossed in a cup of pumpkin purée and a few dashes or ginger and nutmeg to my chili….it was gone in minutes and I made it again the next day for my neighbors…delish.
I’ve been wanting to try a pumpkin chili for a few years now – this sounds so delicious!
“You aren’t a Baked Alaska” is my new favorite thing!
Omg , yes! I LOLed in the Toyota Service waiting room when I read that!
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Ok, yes I can concur with both Ben and yourself. I like a cool to cold house, but it makes everyone else in my family miserable, as 71-72 to them feels balmy, and I feel like it’s 85!
In Denver, we are experiencing the same thing with temps as you are. Here is my suggestion….if you can, buy a programmable thermostat. That way you can program it to stay cool thru the night but have the heat come on 30 min or so before everyone gets up for the day so the house is cozy. I stick to 4 heat changes/times for a 24hr period. It’s super easy to use and program. My program is 69 at 7am, 68 10a-4pm, 69 4p-11p, 67 11p-7am. For my small 800sq foot space, 1 degree difference in temp makes a big difference. I also keep the heat vents closed in my bedroom, for even cooler temps, but do keep a down comforter on the bed for warmth. I also use my ceiling fan to keep it cooler at night. Overall, I sleep so much better in cool to cooler temps.
Hope this helps! Nothing worse than fighting over the heat, hahaha….
Seriously! We have a programmable thermostat but the weather has just been so nuts day to day it’s hard to even say what to put the settings on! We’ll need to do that once it cools down for good – saves so much money and hassle!
OMG this looks delish!
This looks seriously delicious. I’ve never seen a recipe that has sweet potatoes in a chili, but it sounds like a yummy combination.
It’s crazy good and a great way to sneak in more vegetables. I hope you love it, Fiona!
Oooh, with just a few modifications this could be totally Whole30 friendly! Totally making it later this week when it’s supposed to be a little cooler. Maybe? Yesterday, November 6th, we went to the zoo. In short sleeves. And it was 76 degrees in our house. Yet, this morning my feet nearly froze to the floor when I got out of bed. #midwestprobz
Seeerious Midwest probz!