Updated: Nov 12
It's chili season! As we prepare for the holidays, enjoy yourself a delicious bowl of soup with some of your favorite chorizo!
This recipe combines Green Chorizo ( Red or Chicken will do you fine) with sweet potatoes and black beans. Customize it to your liking. Prefer it mild? Hold the peppers. Want it extra cheesy? Add a cheese of your choice. Want to add a mexican twist? Top it with Queso Fresco.
Photo Credit: Taste of Home | Recipe Inspired by: Taste of Home
1 pound Don Felipe Products Chorizo ( Red, Green, or Chicken )
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
In a large skillet, cook and stir the 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.
Stir in tomato paste. Add the 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, chopped red onion and crumbled queso fresco.