Top | healthy comfort
Sweet Potato and Chorizo Chili
(recipe, Anna Heininger)
Ingredients
- 1 large sweet potato (peeled, 1 inch dice)
- 1 lb. ground turkey
- 9 oz. Pork Chorizo (Mexican style)
- 1 15.0 oz. can black beans
- 1 15.0 oz. can kidney beans
- 2 large poblano peppers
- 1 large yellow onion (diced)
- 1 15.0 oz. can tomato sauce
- 2½ cups chicken stock
- 1 Tbsp. New Mexico Red chile powder
- 3 tsp. Ancho Chili powder
- 2 tsp. cumin
- salt & pepper
- Vegetable oil
Steps
- Heat 1-2 T oil in large stockpot, add onion and saute until tender
- Roast poblanos over flame until charred, place in ziploc bag to sweat
- Add turkey and chorizo to onions and cook until meat is no longer pink
- Add spices, cook for additional 4-5 minutes
- Add stock, tomato sauce, sweet potato, and beans, cook for 4-5 minutes
- remove poblanos from bag and scrape of most of charred bits, seed, and chop to ½ inch dice
- Cover and cook for 1 hour, stirring occasionally. Remove cover, taste and season with salt and pepper. Continue to cook to desired consistency.
- Serve.