Ingredients
Aromatics
- 1 tablespoon extra virgin olive oil
- 1 large shallot or small onion, chopped
- 2 cloves garlic, minced
Vegetables
- 1 medium sweet potato, peeled and cut into 1/2-inch cubes (about 2 cups)
- 1 poblano pepper, seeded and chopped
Protein
- 12 ounces chorizo, casings removed (use Mexican chorizo for the best flavor)
Flavor Base
- 28 ounces can crushed tomatoes
- 15 ounces can black beans, drained and rinsed
- 1 ½ cups chicken broth (or vegetable broth)
- 2 tablespoons chili powder
- 1 ½ tablespoons brown sugar
- ½ teaspoon onion powder
- ½ teaspoon cumin
- ¼ teaspoon cinnamon
- 2 bay leaves (optional, remove before serving)
- Salt and pepper to taste
Optional Toppings
- Chopped cilantro
- Avocado slices or crema
- Crumbled queso fresco or shredded cheddar cheese
- Sour cream
- Lime wedges
Instructions
1. Prep the Vegetables: Dice the onion, mince the garlic, peel and chop the sweet potato, and deseed and chop the poblano pepper.
2. Sauté the Aromatics and Veggies: Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Add the onions and cook until softened, about 3 minutes. Stir in the garlic and cook for 30 seconds, until fragrant. Then add the sweet potatoes and poblano peppers, season with a pinch of salt and pepper, and sauté until the sweet potatoes begin to soften, about 5 minutes.
3. Cook the Chorizo: Add the chorizo, breaking it up with a spoon as it cooks. Cook until the chorizo is browned and cooked through, about 5-7 minutes.
4. Build the Flavor Base: Stir in the crushed tomatoes, black beans, chicken broth, chili powder, brown sugar, onion powder, cumin, cinnamon, and bay leaves (if using). Bring the chili to a boil.
5. Simmer for Tenderness: Reduce heat to medium-low, partially cover the pot, and simmer for 15-20 minutes, or until the sweet potatoes are tender. Stir occasionally.
6. Adjust Seasonings: Taste and adjust seasonings with salt, pepper, and additional chili powder as needed. Remove bay leaves, if used.
7. Serve and Enjoy: Ladle the chili into bowls and top with your desired toppings like cilantro, avocado, crumbled cheese, sour cream, and lime wedges.
Tips
Spice level: Adjust the amount of chili powder to control the heat level. For extra spice, consider adding a finely chopped jalapeno pepper with the poblano.
Chorizo options: If you can’t find Mexican chorizo, other spicy sausages like Italian sausage or Andouille sausage can work, but they may have a slightly different flavor profile.
Make-ahead: This chili tastes even better the next day. Make it in advance and reheat for a quick meal.
