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If you’re after a breakfast dish that wakes up your taste buds with bold flavors and a wholesome, hearty kick, then the Chorizo Breakfast Chili with Sweet Potatoes Recipe is exactly what you need. This vibrant skillet meal pairs spicy Mexican-style chorizo with naturally sweet, tender sweet potatoes and a medley of beans and tomatoes, creating a colorful, comforting dish that’s perfect for any morning feast. Every bite bursts with depth—from the smoky chili and cumin spices to the fresh cilantro finish—making this not just breakfast but a celebration of flavors in a single bowl.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity; each ingredient plays a vital role in balancing texture, flavor, and color. You don’t need a long grocery list to create this masterpiece—just a handful of fresh and pantry staples coming together to create a dish that’s both satisfying and nutritious.
- 1 lb Mexican-style chorizo sausage: Brings a bold, spicy richness that’s absolutely essential to the flavor base.
- 2 medium sweet potatoes, peeled and diced: Adds natural sweetness and a tender texture that balances the spiciness beautifully.
- 1 medium onion, finely chopped: Introduces aromatic sweetness and depth as it softens in the pan.
- 3 cloves garlic, minced: Gives a fragrant punch that lifts all the flavors.
- 1 (15 oz) can beans, drained: Choose black beans, kidney beans, or pinto beans for creaminess and heartiness.
- 1 (14.5 oz) can diced tomatoes: Adds acidity and freshness that brightens the chili.
- 2 tbsp tomato paste: Concentrates the tomato flavor and thickens the chili to a luscious consistency.
- 2 tsp chili powder: Provides warmth and smoky spice—feel free to adjust to your heat preference.
- 1 tsp ground cumin: Offers an earthy, nutty undertone that harmonizes with the chorizo flavors.
- Salt and pepper, to taste: Enhances and balances all the seasonings perfectly.
- 2 tbsp olive oil: For sautéing and bringing everything together smoothly.
- 1/4 cup fresh cilantro, chopped: Adds a fresh, herbaceous finish that makes the dish pop.
How to Make Chorizo Breakfast Chili with Sweet Potatoes Recipe
Step 1: Prepare the Ingredients
Start by peeling and dicing those sweet potatoes into small, even cubes to ensure they cook consistently and soften beautifully. Finely chop your onion and mince the garlic so their flavors blend seamlessly into the chili base, building layers of aroma and taste.
Step 2: Cook the Chorizo
Heat the olive oil in a large skillet or heavy-bottomed pot over medium heat. Add the chorizo, breaking it up with your spoon as it cooks, until it’s browned and fragrant. This step is where that signature smoky, spicy scent fills your kitchen, signaling the start of something delicious.
Step 3: Sauté Aromatics and Sweet Potatoes
Next, toss in the chopped onion and minced garlic with the cooked chorizo. Sauté together until the onions soften and the garlic becomes fragrant. Then stir in the diced sweet potatoes, letting them cook for a few minutes to begin softening, absorbing all the wonderful spice and fat from the chorizo.
Step 4: Add Beans, Tomatoes, and Spices
Pour in the drained beans and the can of diced tomatoes along with the tomato paste, chili powder, cumin, and a good pinch of salt and pepper. Stir it all together thoroughly, so the flavors mingle and the tomato paste dissolves fully, thickening the mixture into a beautiful chili base.
Step 5: Simmer the Chili
Reduce the heat to low, cover your pot, and let the chili gently simmer for about 20 to 25 minutes. This slow cooking allows the sweet potatoes to become tender and the flavors to blend perfectly, resulting in a rich, hearty meal that’s pure comfort.
Step 6: Finish with Fresh Cilantro
Once simmered to perfection, remove the pot from heat and stir in the freshly chopped cilantro. This final touch adds a burst of vibrancy and freshness that balances the chili’s deep, smoky notes. Give it a taste and adjust seasoning with more salt or pepper if needed before serving.
How to Serve Chorizo Breakfast Chili with Sweet Potatoes Recipe
Garnishes
To elevate your bowl of this chili, consider topping it with a dollop of cool sour cream or Greek yogurt—the creaminess pairs beautifully with the spicy, rich chorizo. A sprinkle of shredded cheese or some sliced avocado can add extra indulgence, while a wedge of lime on the side brings a refreshing zing that brightens every bite.
Side Dishes
This chili is hearty enough to stand on its own but pairs well with warm, crusty bread or fluffy corn tortillas for soaking up all those luscious juices. If you want to add some greens to your meal, a simple side salad with tangy vinaigrette will offer a nice contrast to the richness of the chili.
Creative Ways to Present
Feeling adventurous? Serve the chili over toasted English muffins or nestled inside warm breakfast burritos for a portable twist. You can also spoon it over roasted eggs or even mix it into scrambled eggs for a protein-packed breakfast fiesta. The possibilities with the Chorizo Breakfast Chili with Sweet Potatoes Recipe are endless and absolutely delicious.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover chili into an airtight container. It will keep well in the refrigerator for up to 4 days, making it an excellent option for quick breakfasts or lunches throughout the week.
Freezing
This chili freezes beautifully. Portion it into freezer-safe containers or bags, squeeze out as much air as possible, and freeze for up to 3 months. When you want a comforting meal, simply defrost overnight in the refrigerator before reheating.
Reheating
Reheat your chili gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. You can also microwave individual servings, covered loosely to retain moisture, stirring halfway through for even heating. Adding a splash of water or broth can help restore its perfect saucy consistency if it thickened too much.
FAQs
Can I use a different type of sausage instead of chorizo?
Absolutely! While Mexican-style chorizo offers a unique spicy and smoky flavor, you can substitute with mild or spicy Italian sausage or even breakfast sausage. Just keep in mind that the flavor profile will change slightly.
Are the sweet potatoes essential in this recipe?
Yes, sweet potatoes are key because they add subtle sweetness and a creamy texture that contrasts wonderfully with the spicy chorizo and robust chili spices. You could experiment with butternut squash, but the classic combo really shines here.
Is this recipe gluten-free?
Yes, this Chorizo Breakfast Chili with Sweet Potatoes Recipe is naturally gluten-free as it contains no gluten ingredients. Just be sure to check your canned goods for any added gluten-containing additives if you have sensitivities.
Can I make this chili vegetarian?
To make it vegetarian, replace the chorizo with seasoned cooked mushrooms, tempeh, or tofu crumbles and use vegetable oil instead of olive oil. Adjust the seasoning by adding smoked paprika or chipotle powder to mimic that smoky flavor.
What’s the best way to adjust the spice level?
If you prefer a milder chili, reduce the chili powder or remove the seeds from the chorizo. For more heat, add a pinch of cayenne pepper or chopped fresh chilies when you add the spices. Always taste and adjust gradually to suit your palate.
Final Thoughts
There’s something truly special about starting your day with the Chorizo Breakfast Chili with Sweet Potatoes Recipe. It’s not just a meal; it’s a celebration of flavors, textures, and aromas that feel like a warm hug on a plate. Whether you’re cooking for family, friends, or just yourself, this dish brings comfort and excitement together in every spoonful. Give it a try—you might just find your new favorite breakfast tradition.
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Print
Chorizo Breakfast Chili with Sweet Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Breakfast, Main Course
- Method: Stovetop
- Cuisine: Mexican
Description
This hearty Chorizo Breakfast Chili with Sweet Potatoes combines the spicy, savory flavors of Mexican-style chorizo with tender sweet potatoes, beans, and a blend of chili spices for a satisfying and nutritious breakfast or brunch dish. Simmered to perfection and finished with fresh cilantro, this recipe offers a warm, comforting meal packed with protein and fiber.
Ingredients
Protein and Vegetables
- 1 lb Mexican-style chorizo sausage
- 2 medium sweet potatoes, peeled and diced into small cubes
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
Canned Goods and Spices
- 1 (15 oz) can beans, drained (black beans, kidney beans, or pinto beans)
- 1 (14.5 oz) can diced tomatoes
- 2 tbsp tomato paste
- 2 tsp chili powder (adjust to taste)
- 1 tsp ground cumin
- Salt and pepper, to taste
Other Ingredients
- 2 tbsp olive oil
- 1/4 cup fresh cilantro, chopped
Instructions
- Prepare the ingredients: Peel and dice the sweet potatoes into small cubes for even cooking. Finely chop the onion and mince the garlic to ensure they blend well with other ingredients.
- Cook the chorizo: Heat olive oil in a large skillet or pot over medium heat. Add the chorizo, breaking it up with a spoon, and cook until browned and fragrant, about 5-7 minutes.
- Sauté aromatics and sweet potatoes: Add the chopped onion and minced garlic to the skillet with chorizo. Cook until softened, then stir in the diced sweet potatoes. Cook for a few minutes to start softening them.
- Add beans, tomatoes, and spices: Pour in the drained beans, diced tomatoes, and tomato paste. Sprinkle in chili powder, cumin, salt, and pepper. Stir thoroughly to combine all ingredients evenly.
- Simmer: Reduce heat to low, cover the skillet or pot, and let the chili simmer gently for 20-25 minutes until the sweet potatoes are tender and the flavors meld beautifully.
- Finish with fresh cilantro: Remove the chili from heat, stir in chopped fresh cilantro for a burst of freshness. Taste and adjust seasoning if necessary before serving.
Notes
- Use your preferred type of beans such as black beans, kidney beans, or pinto beans.
- Adjust chili powder according to your preferred spice level.
- For a vegetarian alternative, substitute chorizo with a plant-based sausage and use vegetable oil.
- This chili pairs well with warm tortillas or crusty bread.
- Leftovers keep well refrigerated for up to 3 days and can be reheated gently on the stovetop.
