Spicy Chorizo Chili
Spice up your chili routine with this thick and hearty chorizo chili! This easy one-pot recipe is bursting with spicy, smoky, and sweet flavors, and it's great for meal prep.
Servings: 8 servings
Calories: 416kcal
Equipment
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 lb. Mexican chorizo sausage mild or spicy, ground or links with casings removed
- 1 small onion chopped
- 3 cloves garlic minced
- 2 tablespoons chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 small sweet potato peeled and cut into 1/2" pieces
- 1 large poblano pepper stemmed, seeded and chopped
- 4 ounces tomato paste
- 14 ounces fire roasted diced tomatoes
- 3 cups homemade chicken stock or low sodium store bought
- 15 ounces black beans rinsed and drained
- 15 ounces kidney beans rinsed and drained
- 3 tablespoons pure maple syrup
- 1/2 teaspoon kosher salt plus more to taste
- 1/4 teaspoon black pepper plus more to taste
- 1/4 cup chopped cilantro plus more for serving (optional)
- 1 lime juiced, plus more for serving (optional)
Instructions
- Heat the oil over medium heat in a large sauté pan or Dutch oven. Add the onion and cook for 3 minutes or until softened. Add the chorizo to the pan and break up into pieces with a wooden spoon and cook 5 minutes or until no longer pink.1 tablespoon extra virgin olive oil, 1 lb. Mexican chorizo sausage, 1 small onion
- Add the garlic and spices and cook for 30 seconds, then add the sweet potato and poblano pepper and cook for 1 minute longer.3 cloves garlic, 2 tablespoons chili powder, 2 teaspoons smoked paprika, 1 teaspoon ground cumin, 1 small sweet potato, 1 large poblano pepper
- Add the tomato paste, diced tomatoes, and chicken stock and stir to combine. Bring the mixture to a boil, then reduce the heat to medium low and add the beans, maple syrup, salt and pepper.4 ounces tomato paste, 14 ounces fire roasted diced tomatoes, 3 cups homemade chicken stock, 15 ounces black beans, 15 ounces kidney beans, 3 tablespoons pure maple syrup, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper
- Simmer the chili for 20-25 minutes until the sweet potatoes are tender and the chili has thickened. Remove from heat and stir in the cilantro and lime juice, and adjust the seasoning as necessary. Serve with additional cilantro and lime if desired and enjoy!1/4 cup chopped cilantro, 1 lime
Notes
- Pro tip: Veggies may be prepped ahead to make this meal go even quicker, and the chili may be made up to a day or 2 in advance. It's also freezer friendly!
- If the chili is a bit thick for your liking, add about 1/2 cup more stock.
- The sweet potato may be substituted with butternut squash, kabocha squash or omitted altogether.
- Store in chorizo chili in the refrigerator for up to 3 days or freeze for up to 3 months.
Nutrition
Calories: 416kcal | Carbohydrates: 45g | Protein: 21g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 35mg | Sodium: 811mg | Potassium: 801mg | Fiber: 12g | Sugar: 9g | Vitamin A: 3952IU | Vitamin C: 21mg | Calcium: 83mg | Iron: 5mg