One Pot Chorizo Chili


1 tablespoon avacado oil

1 lb. Mexican chorizo sausage mild or spicy, ground or links with casings removed

1/2 cup red 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

one 14 Oz. can fire roasted diced tomatoes

3 cups low sodium chicken stock

One 15 Oz. can black beans, rinsed and drained

One 15 Oz. can kidney beans, rinsed and drained

3 tablespoons pure maple syrup

1/2 teaspoon sea salt, plus more to taste

1/4 teaspoon black pepper, plus more to taste

1/4 cup chopped cilantro, plus more for serving

1 to 2 jalapeno peppers, diced (optional)

1 lime juiced, plus more for serving (optional)

Heat oil onmedium heat in a large pan or Dutch oven.

Add onion, cook for 3 minutes or until softened.

Add chorizo and break up into pieces, then cook 5 minutes or until no longer pink.

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

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

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

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

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

Serve with jalapeno, cilantro and lime if desired. Enjoy!
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