Chorizo Sweet Potato Chili

$8.63 recipe / $1.44 serving
by Beth - Budget Bytes
4.86 from 34 votes
Pin RecipeJump to recipe →

This post contains some affiliate links, which means that we make a small commission off items you purchase at no additional cost to you.

So, it finally got cold here. Like, I actually had to wear a sweater when I left the house the other day! :o  That made me crave chili. Warm, hearty chili… But of course, I needed to try something new.

Ever since I discovered how awesome spicy Mexican chorizo and sweet potatoes are together (remember these enchiladas?), I’ve been looking for new ways to pair the two up. This chili is a super easy and fairly quick way to do just that. Because chorizo is so heavily spiced, you barely need to add anything else to the chili to achieve maximum flavor. It’s almost too easy. But that’s good, cuz I got places to go, panda costumes to wear, and birthdays to celebrate (yesterday was my birthday y’all!)

Anyway, the combination of spicy chorizo and creamy sweet potatoes didn’t disappoint once again. This chili is the BOMB. My new favorite chili, for sure.

Chorizo Sweet Potato Chili

Side view of a bowl of Chorizo Sweet Potato Chili with a spoon and a bowl of shredded cheese on the side

Looking for a classic chili recipe? Check out my Simple Homemade Chili.

Share this recipe

Chorizo Sweet Potato Chili

4.86 from 34 votes
This Chorizo Sweet Potato Chili is the perfect mix of spicy sausage and sweet, creamy sweet potatoes. Easy, filling, and delicious! 
Servings 6 8 cups total
Prep 15 minutes
Cook 30 minutes
Total 45 minutes


  • 3 links Mexican chorizo (about ¾ lb.) ($2.51)
  • 1 yellow onion ($0.42)
  • 2 cloves garlic ($0.16)
  • 1 lb. sweet potato ($1.00)
  • 1 15oz. can diced tomatoes ($0.69)
  • 1 15oz. can kidney beans ($1.09)
  • 1 15oz. can black beans ($1.12)
  • 1 6oz. can tomato paste ($0.55)
  • 1 Tbsp chili powder** ($0.30)
  • 1/2 tsp ground cumin ($0.05)
  • 1/2 tsp dried oregano ($0.05)
  • 2 cups water ($0.00)
  • 1 bunch green onions ($0.69)


  • Squeeze the chorizo out of its casing and into a large pot. Cook the chorizo over medium heat, breaking it up as it browns. After it is fully browned, drain the excess fat from the pot (if desired).
  • While the chorizo is browning, dice the onion and mince the garlic. Add them to the pot after draining the fat. Continue to stir and cook. Peel the sweet potato and cut it into 1/2 inch cubes. Add them to the pot and continue to stir and cook.
  • Rinse and drain the beans in a colander. Add them to the pot along with the diced tomatoes (with juices), tomato paste, chili powder, cumin, oregano, and water. Stir until everything is well combined. Place a lid on the pot and allow the chili to come up to a simmer. Let the chili simmer for 30 minutes, stirring occasionally, or until the sweet potatoes have softened. Serve hot, topped with sliced green onions.

See how we calculate recipe costs here.


Optional toppings: cheese, tortilla chips, sour cream.
**Chili powder is not the same as cayenne pepper. It is a blend of mild red chilies and other spices.


Serving: 1ServingCalories: 504.58kcalCarbohydrates: 63.62gProtein: 24.2gFat: 19.12gSodium: 1020.97mgFiber: 18.1g
Read our full nutrition disclaimer here.
Email Me This Recipe
Get this sent to your inbox, plus get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.
Top view of a bowl of Chorizo Sweet Potato Chili with a spoon and bowl of shredded cheese on the side

Step by Step Photos

Chorizo in packaging

This is the Mexican chorizo that I used. Mexican chorizo is different than Spanish chorizo. Mexican chorizo is a fresh meat product and the links are soft, whereas Spanish chorizo is a hard, cured meat like salami. I used three links, or about 3/4 lb. The other two links will be frozen for later use.

Chorizo squeezed out of casing into pot and browned

Squeeze the chorizo out of the casings and into a large pot. Cook over medium heat, breaking it up into pieces as you go. Cook until it is fully browned. Chorizo is fairly fatty, so you can drain the fat off after it is fully browned, if you’d like.

Diced Onion and Garlic

While the chorizo is browning, dice the onion and mince the garlic. After draining the fat from the chorizo, add the onion and garlic and continue to cook over medium heat.

Sliced Sweet Potato

While the onions and garlic continue to cook, start dicing the sweet potato. First peel it, then cut it into medallions.

Diced Sweet Potato

Stack a few of the medallions at a time and cut them into strips. Then, cut across the strips into small cubes. You want the sweet potato to be in fairly small pieces (1/2 inch cubes) so that they’ll cook quickly and so there won’t be huge chunks in the chili.

Diced Sweet Potatoes added to chorizo in pot

Add the diced sweet potatoes to the pot and continue cooking.

Caned Goods on countertop (tomatoes and black beans)

Add the diced tomatoes (with juices) to the pot. Rinse and drain the beans in a colander, then add them to the pot. Also add the entire can of tomato paste. I accidentally got seasoned black beans, but if you use regular black beans it won’t affect the flavor much.

Seasoning and water added to other ingredients in pot

Also add the chili powder, cumin, oregano, and two cups of water. 

Jar of Chili Powder

Please note: Chili powder in the United States is not the same as cayenne or red pepper, which are both very hot. If you use 1 Tbsp of cayenne pepper you’ll burn a hole through your mouth. This chili powder is a blend of mild chiles and other spices. If you don’t have this, you can sub all of the spices for one packet/envelope of chili seasoning.

Top view of finished chili in pot with wooden spoon

Stir it all together until the tomato paste has fully incorporated. Put a lid on the pot and let it come up to a simmer. Let the pot simmer for 30 minutes, stirring occasionally. After 30 minutes the sweet potatoes should be soft. Now it’s ready to serve!

Top view of a bowl of Chorizo Sweet Potato Chili with a spoon and small bowl of shredded cheese on the side

Slice the green onions and sprinkle over each serving. You can also add a little cheddar cheese or sour cream…

Corn chip with scoop of Chorizo Sweet Potato Chili on it

I dipped some tortilla strips in it. YUM.

Share this recipe

Posted in: , , , , , , , , , , , , , ,

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Leave a Comment
  1. has anyone used ground turkey as a an alternative to chorizo? if so, what kind of spices could be used in place of the flavouring originally added by chorizo?

    1. You’d definitely need to add some spices because the spices in the chorizo are responsible for a lot of the flavor in this chili. To find a chorizo spice mix, you can Google “Mexican chorizo recipe” to see what spices people usually use. :)

  2. As per a previous poster’s suggestion, I added a quarter cup of brown sugar and a tablespoon of cinnamon (I made 10 servings) and holy shit did that addition make the flavor pop. Highly recommended.

  3. I have made this several times with Trader Joe’s soy chorizo, and it always comes out wonderfully!! One of my absolute favorite recipes.

  4. I have made this many times and it is always absolutely delicious-especially served with cornbread! I have one of those manual vegetable chopper things that chops the onion and sweet potatoes into little squares in seconds. Makes this so easy to put together.  This recipe, plus your lentil and sausage stew, are two of our winter favorite meals.
    Side note-last year a dear friend had cancer. I made this chili for her and her family. She said it was one of the few foods that had flavor for her during her chemo/radiation. Thank you!