Black Bean, Chorizo & Sweet Potato Chili

Chili

Prep Time: 20 min Cook Time: prep: 20 min. cook: 6 hours Servings: 16 servings (4 quarts) Source:

Ingredients

1 pound uncooked chorizo, casings removed, or spicy bulk pork sausage

1 large onion, chopped

2 poblano peppers, finely chopped

2 jalapeno peppers, seeded and finely chopped

3 tablespoons tomato paste

3 large sweet potatoes, peeled and cut into 1/2-inch cubes

4 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained

2 cans (15 ounces each) black beans, rinsed and drained

2 cups beef stock

2 tablespoons chili powder

1 tablespoon dried oregano

1 tablespoon ground coriander

1 tablespoon ground cumin

1 tablespoon smoked paprika

1/4 cup lime juice

Optional: Chopped jalapenos, chopped red onion and crumbled queso fresco

Directions

In a large skillet, cook and stir the chorizo, onion, poblanos and jalapenos over medium heat for 8-10 minutes or until chorizo is cooked. Using a slotted spoon, transfer to a 6-qt. slow cooker.

Stir in tomato paste. Add the potatoes, tomatoes, beans, stock and spices; stir to combine. Cover and cook on low for 6-7 hours or until potatoes are tender. Stir in lime juice. If desired, top with chopped jalapenos, chopped red onion and crumbled queso fresco.

Nutrition

1 cup: 263 calories, 9g fat (3g saturated fat), 25mg cholesterol, 823mg sodium, 33g carbohydrate (11g sugars, 6g fiber), 12g protein.