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Sweet Potato and Chorizo Chili

(recipe, Anna Heininger)

Ingredients

  1. 1 large sweet potato (peeled, 1 inch dice)
  2. 1 lb. ground turkey
  3. 9 oz. Pork Chorizo (Mexican style)
  4. 1 15.0 oz. can black beans
  5. 1 15.0 oz. can kidney beans
  6. 2 large poblano peppers
  7. 1 large yellow onion (diced)
  8. 1 15.0 oz. can tomato sauce
  9. 2½ cups chicken stock
  10. 1 Tbsp. New Mexico Red chile powder
  11. 3 tsp. Ancho Chili powder
  12. 2 tsp. cumin
  13. salt & pepper
  14. Vegetable oil

Steps

  1. Heat 1-2 T oil in large stockpot, add onion and saute until tender
  2. Roast poblanos over flame until charred, place in ziploc bag to sweat
  3. Add turkey and chorizo to onions and cook until meat is no longer pink
  4. Add spices, cook for additional 4-5 minutes
  5. Add stock, tomato sauce, sweet potato, and beans, cook for 4-5 minutes
  6. remove poblanos from bag and scrape of most of charred bits, seed, and chop to ½ inch dice
  7. Cover and cook for 1 hour, stirring occasionally. Remove cover, taste and season with salt and pepper. Continue to cook to desired consistency.
  8. Serve.