Sweet Potato and Chorizo Chili
By Tested and Perfected in the Sur La Table Kitchen
Sweet Potato and Chorizo Chili
By Tested and Perfected in the Sur La Table Kitchen
Yield/Serves:
12 to 16 servings
2 tablespoons vegetable oil, if needed
1 pound Mexican chorizo
2 tablespoons ground cumin
1 tablespoon smoked paprika
2 teaspoons chipotle chili powder
1 pound sweet potatoes or garnet yams, peeled and diced into 1/2" cubes
1 medium yellow onion, diced into 1/2" cubes
4 large garlic cloves, minced
1 cup red bell pepper, diced into 1/2" cubes
1 jalapeno, seeded and small diced
Kosher salt and freshly ground black pepper
2, 32-ounce cans diced tomatoes
1, 14.5 ounce can tomato puree
2, 14.5 ounce cans black beans, drained and rinsed
1 cup corn kernels, frozen or canned, optional
2 to 3 tablespoons dark brown sugar
8 ounces Mexican crema or sour cream
1/2 cup fresh cilantro, chopped
This recipe can be made vegetarian by substituting with your favorite vegetarian chorizo. This recipe is easily customizable by swapping a variety of vegetables and adding more beans!
1. To a large Dutch oven or heavy bottom stainless steel saucepan set over medium-high heat add vegetable oil. When oil is hot and shimmering add chorizo. Break up the chorizo with a wooden spoon, then cook undisturbed for about 4 minutes or until the meat has browned, then stir and break up more of the chorizo and brown again until the chorizo has completely browned. Use a slotted spoon to transfer the browned chorizo to a bowl.
2. Reduce heat to medium low and add cumin, paprika, and chili powder, stir to coat in oil and heat until the spices have bloomed and are fragrant, about 2 minutes. Add sweet potatoes, onion, garlic, bell pepper, jalapeno, salt and pepper. Increase heat to medium and cook, stirring often and scraping the browned bits from the bottom of the pan until the onion has softened and become translucent, about 8 minutes.
3. Add the dice tomatoes, tomato puree, black beans, corn and browned chorizo. Stir to combine. Bring to a simmer, then adjust heat to keep the chili and a low simmer and cook for about 30 minutes, stirring occasionally. Taste and adjust the seasoning with the brown sugar, salt, and pepper. Adjust the thickness of the chili if desired with water.
4. To serve: Divide the chili between bowls, top with a dollop of crema and fresh cilantro.
1. To a large Dutch oven or heavy bottom stainless steel saucepan set over medium-high heat add vegetable oil. When oil is hot and shimmering add chorizo. Break up the chorizo with a wooden spoon, then cook undisturbed for about 4 minutes or until the meat has browned, then stir and break up more of the chorizo and brown again until the chorizo has completely browned. Use a slotted spoon to transfer the browned chorizo to a bowl.
2. Reduce heat to medium low and add cumin, paprika, and chili powder, stir to coat in oil and heat until the spices have bloomed and are fragrant, about 2 minutes. Add sweet potatoes, onion, garlic, bell pepper, jalapeno, salt and pepper. Increase heat to medium and cook, stirring often and scraping the browned bits from the bottom of the pan until the onion has softened and become translucent, about 8 minutes.
3. Add the dice tomatoes, tomato puree, black beans, corn and browned chorizo. Stir to combine. Bring to a simmer, then adjust heat to keep the chili and a low simmer and cook for about 30 minutes, stirring occasionally. Taste and adjust the seasoning with the brown sugar, salt, and pepper. Adjust the thickness of the chili if desired with water.
4. To serve: Divide the chili between bowls, top with a dollop of crema and fresh cilantro.