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Chorizo Breakfast Chili with Sweet Potatoes

Chorizo Breakfast Chili with Sweet Potatoes
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Chorizo Breakfast Chili with Sweet Potatoes is a hearty and comforting breakfast dish that combines the spicy richness of chorizo with the natural sweetness of sweet potatoes. Packed with protein and fiber, this vibrant and flavorful chili is perfect for fueling your morning with a balanced mix of spice, sweetness, and warmth. Easy to prepare and highly adaptable, it’s a versatile meal that can be customized to suit various dietary preferences and taste buds.

Ingredients

Scale

Protein and Meat

  • 8 oz fresh chorizo sausage

Vegetables

  • 2 medium sweet potatoes, peeled and diced into bite-sized cubes
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 bell pepper, finely chopped

Beans and Canned Goods

  • 1 cup black beans or pinto beans, rinsed and drained
  • 1 can (14 oz) diced tomatoes

Spices and Seasonings

  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • Salt, to taste
  • 2 tablespoons olive oil

Fresh Finishers

  • 2 tablespoons fresh lime juice
  • 1/4 cup fresh cilantro, chopped

Instructions

  1. Prepare the ingredients: Peel and dice the sweet potatoes into bite-sized cubes. Finely chop the onions, garlic, and bell peppers. Gather your spices and canned beans to have everything ready for cooking.
  2. Cook the chorizo: Heat a skillet over medium heat, add the chorizo sausage, and cook until it crisps and releases flavorful oils, about 5 to 7 minutes. Drain excess fat if necessary, leaving enough to cook the vegetables.
  3. Sauté aromatics and vegetables: In the same skillet with the chorizo oils, add the chopped onions, garlic, and bell peppers. Sauté until softened and fragrant, about 4 minutes, allowing them to absorb the chorizo flavor.
  4. Add sweet potatoes and spices: Stir in the diced sweet potatoes, chili powder, smoked paprika, and a pinch of salt. Coat everything evenly and cook for 5 minutes to let the spices bloom and the potatoes begin to soften.
  5. Combine tomatoes and beans: Add the diced tomatoes and rinsed beans to the skillet. Stir carefully and pour in a splash of water or broth if the mixture looks dry. Cover and simmer gently until the sweet potatoes are tender, about 15 minutes.
  6. Finish and garnish: Adjust seasoning with additional salt, fresh lime juice, and chopped cilantro. Serve the chili warm and fresh.

Notes

  • Choose fresh Mexican or Spanish chorizo for the best flavor and texture; avoid pre-cooked varieties.
  • Do not overcrowd the pan when cooking chorizo to ensure proper browning and crispiness.
  • Adjust chili powder and add fresh chilies like jalapeños or cayenne pepper to control the spice level.
  • Cut sweet potatoes evenly for consistent cooking and to avoid mushy or undercooked pieces.
  • Use fresh lime juice at the end to brighten the flavors and balance the richness.
  • Vegetarian options: substitute chorizo with smoky tempeh or sautéed mushrooms.
  • Optional toppings: fried or poached eggs, shredded cheddar or queso fresco, sour cream or Greek yogurt, avocado slices.

Nutrition

Keywords: chorizo, breakfast chili, sweet potatoes, spicy, hearty, gluten-free, protein-packed

Find it online: https://ninagourmet.com/chorizo-breakfast-chili-with-sweet-potatoes/