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!

Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine American

Keyword dairy free, gluten free

Method Stovetop

Servings

Calories 266kcal

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

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.