Black Bean, Chorizo & Sweet Potato Chili |
|
 |
Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 16 |
|
Chili is one of my all-time favorite dishes. This recipe takes chili to the next level by changing up the flavors and adding a surprise-sweet potatoes. Ingredients:
1 pound uncooked chorizo, casings removed, or spicy bulk pork sausage |
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 |
Directions:
1. 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.
2. 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. Yield: 16 servings (4 quarts).
|
|