Quick and Easy Chorizo Chili


1 tablespoon olive oil

1 lb. Mexican chorizo sausage mild or spicy, 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, 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 low sodium chicken broth

1 can (15 Oz) black beans, rinsed and drained

1 can (15 Oz) kidney beans, rinsed and drained

3 tablespoons pure maple syrup

1/2 teaspoon sea salt

1/4 teaspoon black pepper

1/4 cup chopped cilantro

1 lime juiced

Heat the oil in a large pan or Dutch oven, then add the onion and cook for 3 minutes.

Put chorizo into the pan and break up, then cook 5 minutes.

Add garlic, spices and cook 30 seconds, then add sweet potato and poblano pepper, cook for 1 minute longer.

Add tomato paste, diced tomatoes and chicken stock, then stir to combine.

Bring the mixture to a boil, reduce the heat to medium low, then add beans, maple syrup, salt and pepper.

Simmer chili for 20 to 25 minutes until sweet potatoes are tender and the chili has thickened.

Remove from heat and stir in cilantro and lime juice, then adjust the seasoning as necessary.

Serve topped with cilantro and lime if desired. Enjoy!
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