My husaband and I are in a heated thermostat war which can only mean one thing…chili season is here! I don’t know what it’s like in your neck of the woods but here in the Midwest we seem to be stuck in a never-ending cycle of 40 degree mornings followed by 60-70 degree afternoons hence the thermo struggle. I slyly turn the heat on around 6pm, anticipating the chilly night ahead, then Ben “The Furnace” goes into a sweat-induced rage a few hours later clicking it off after everyone is asleep, and we all wake up shivering. This is the time of year when I just want the weather to commit already. Be hot, or be cold, but don’t be both. You aren’t a Baked Alaska. Anyway, the madness will eventually end and when those cool mornings turn into cool evenings, I’ve got a yummy chili recipe for you to have bubbling on the stove, shredded cheese and tortilla chips at the ready. Sweet Potato, Poblano and Chorizo Chili has just the right amount of spice to warm you from the inside out, and is such a cinch to whip up!
Sweet Potato, Poblano and Chorizo Chili
The tender sweet potatoes, earthy poblano peppers, and spiced chorizo highlighted in this chili recipe topped with all the fixin’s is hearty, healthy, and filling, plus the leftovers are perfect to reheat for lunches all week long — they get better as they sit! The inspiration came from another chili recipe of mine that’s going gangbusters on Pinterest right now – Crock Pot Sweet Potato and Quinoa Turkey Chili. The subtle sweetness from diced sweet potatoes pairs perfectly with chorizo which is spiced with paprika, cinnamon, and chili powder. Poblano pepper adds another “meaty” element to the dish, while black beans add heft and health to each spoonful. If you’re looking to fill some bellies with warm and hearty comfort food over the next couple of months, this Sweet Potato, Poblano and Chorizo Chili is it. There’s definitely something to be said about classic chili on a cold evening, but this twist is a must-try too. Don’t forget the homemade cornbread!
Start by adding 1 cubed sweet potato (about 2 cups,) 1 chopped poblano pepper (look for them by the jalapeños at the grocery store – note: poblanos are not spicy!) and 1 shallot or small onion to 1 Tablespoon extra virgin olive oil in a large Dutch oven or soup pot over medium-high heat. Season with salt and pepper then saute until the sweet potatoes begin to slightly soften, 5 minutes.
Next add 12oz chorizo then saute until cooked through, breaking it up as it cooks. Add 2 cloves minced garlic then saute for 30 more seconds or until very fragrant.
Last step is to add the remaining ingredients including a 15oz can black beans that have been drained and rinsed, 28oz can crushed tomatoes, 1-1/2 cups chicken broth, and a bunch of chili-esque spices including chili powder, cumin, and cinnamon (you’ll love how it tastes with the chorizo!) I also call for adding 1-1/2 Tablespoons brown sugar. This will not make your chili taste sweet, it will just take the hard edge of the crushed tomatoes off. Trust me!
Place a lid partially on top then simmer until the sweet potatoes are tender, 10-15 minutes, stirring occasionally, and then ladle into bowls and top with your favorite chili toppings. Personally I feel a vat of chili isn’t a vat of chili without loads of freshly shredded cheese and an offensively large crush of tortilla chips on top, but you do you and serve this yummy Sweet Potato, Poblano and Chorizo Chili however you see fit. Enjoy, enjoy!
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