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
Scale
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.
