This spicy Chorizo Sweet Potato Black Bean Chili recipe is ready in just 30 minutes and is packed full of hearty deliciousness. Top with cilantro and call it dinner!
Why I Love this Recipe
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 Chorizo Sweet Potato Black Bean 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 that’s when the chili is ready. You want them to hold their form and not get too mushy.
Ingredients & Substitutions
- Chorizo sausage
- Onion
- Bell Pepper
- Canned Diced Tomatoes
- Canned Black Beans
- Sweet Potato
- Taco Seasoning – premade or make your own homemade taco seasoning with my easy recipe
- Chopped Fresh Cilantro
How to Make Chili
Brown the chorizo in a large pot, breaking it into small pieces. Add the diced tomatoes, beans, sweet potato chunks, water, and taco seasoning. Cook for about 20 minutes until the potato is fork tender. Add more water to achieve desired thickness. Top with fresh cilantro and serve.
More Recipes to Try
- Skillet Chicken Thighs with Sausage & Mushrooms
- The Best Chili You’ll Ever Eat!
- Brown Butter Herbed Mashed Potatoes
- Spicy Chicken Thighs with Chorizo
Chorizo Sweet Potato Black Bean Chili
Ingredients
- ½ pound fresh chorizo sausage, casings removed
- ½ cup diced onion
- ½ cup sliced bell pepper
- 15 oz diced tomatoes
- 15 oz black beans, drained and rinsed
- 1 large sweet potato, peeled and cut into 1 inch cubes
- 2 cups water
- 2 tbsp taco seasoning, or 1 packet
- cilantro, chopped, optional
Instructions
- 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.
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Nutrition
*Nutritional information is not guaranteed to be accurate.
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Hi! I’m Heather
I’m Heather, a recipe developer and content creator based in Vancouver, Washington. I started Farmgirl Gourmet in 2006 because I believed weeknight dinners shouldn’t be boring and gourmet shouldn’t mean complicated. I’m also the co-founder of Spiceology, so safe to say I think about food for a living. Stick around for recipes that actually make it into your regular rotation.
I really love this recipe and hope you will too!