This Chorizo Sweet Potato Chili is the perfect mix of spicy sausage and sweet, creamy sweet potatoes. Easy, filling, and delicious!
Total Cost: $8.63 recipe / $1.44 serving
Servings: 68 cups total
Author: Beth - Budget Bytes
3linksMexican chorizo (about ¾ lb.) $2.51
115oz. candiced tomatoes$0.69
115oz. cankidney beans$1.09
115oz. canblack beans$1.12
16oz. cantomato paste$0.55
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.
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.