This spicy chorizo sweet potato black bean chili is ready in just 30 minutes and is packed full of hearty deliciousness. Top with cilantro and call it dinner!
Chili on a cold day is just about the perfect dinner. Usually when you think of chili you think about how it has to cook all day in order for the flavors to taste just right. Well, you’re not totally wrong but sometimes chili doesn’t have to take that long. This chili is ready in just 30 minutes and is packed full of spicy southwest flavor. For a quick burst of spicy flavor I threw in some taco seasoning and called it a day. So easy and so delicious.
Just remember to keep the sweet potato cubes 1 inch or they will take too long to cook. When then the sweet potatoes are just fork tender thats when the chili is ready. You want them to hold their form and not get too mushy.
Chorizo Sweet Potato Black Bean ChiliPrint Recipe
- 1/2 pound fresh chorizo sausage, casings removed
- 1/2 cup diced onion
- 1/2 cup sliced bell pepper
- 1 (15 ounce) can diced tomatoes
- 1 (15 ounce) can black beans, drained and rinsed
- 1 large sweet potato, peeled and cut into 1 inch cubes
- 2 cups water
- 1 packet taco seasoning
- Chopped cilantro
Place a 4 quart pot on the stove over medium high heat and add 1 tablespoon olive oil.
Once the oil is hot add in the chorizo, break up with a wooden spoon and cook until browned. Add in the onions and bell peppers and cook just until they start to soften.
Add in diced tomatoes, beans, sweet potato, water and taco seasoning. Cook over medium high heat for about 20 minutes or until the sweet potato is soft and the chili has cooked down slightly. If the chili gets too thick while cooking simply add more water.
To serve top with desired amount of chopped cilantro.