• Angie

Chorizo Chili with Sweet Potatoes and Black Beans

Updated: Nov 12, 2020

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.

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