Sweet Potato, Poblano and Chorizo Chili Recipe



  • 1 tablespoon extra virgin olive oil
  • 1 large shallot or small onion, chopped
  • 2 cloves garlic, minced


  • 1 medium sweet potato, peeled and cut into 1/2-inch cubes (about 2 cups)
  • 1 poblano pepper, seeded and chopped


  • 12 ounces chorizo, casings removed (use Mexican chorizo for the best flavor)

Flavor Base

  • 28 ounces can crushed tomatoes
  • 15 ounces can black beans, drained and rinsed
  • 1 ½ cups chicken broth (or vegetable broth)
  • 2 tablespoons chili powder
  • 1 ½ tablespoons brown sugar
  • ½ teaspoon onion powder
  • ½ teaspoon cumin
  • ¼ teaspoon cinnamon
  • 2 bay leaves (optional, remove before serving)
  • Salt and pepper to taste

Optional Toppings

  • Chopped cilantro
  • Avocado slices or crema
  • Crumbled queso fresco or shredded cheddar cheese
  • Sour cream
  • Lime wedges


1. Prep the Vegetables: Dice the onion, mince the garlic, peel and chop the sweet potato, and deseed and chop the poblano pepper.

2. Sauté the Aromatics and Veggies: Heat the olive oil in a large Dutch oven or soup pot over medium-high heat. Add the onions and cook until softened, about 3 minutes. Stir in the garlic and cook for 30 seconds, until fragrant. Then add the sweet potatoes and poblano peppers, season with a pinch of salt and pepper, and sauté until the sweet potatoes begin to soften, about 5 minutes.

3. Cook the Chorizo: Add the chorizo, breaking it up with a spoon as it cooks. Cook until the chorizo is browned and cooked through, about 5-7 minutes.

4. Build the Flavor Base: Stir in the crushed tomatoes, black beans, chicken broth, chili powder, brown sugar, onion powder, cumin, cinnamon, and bay leaves (if using). Bring the chili to a boil.

5. Simmer for Tenderness: Reduce heat to medium-low, partially cover the pot, and simmer for 15-20 minutes, or until the sweet potatoes are tender. Stir occasionally.

6. Adjust Seasonings: Taste and adjust seasonings with salt, pepper, and additional chili powder as needed. Remove bay leaves, if used.

7. Serve and Enjoy: Ladle the chili into bowls and top with your desired toppings like cilantro, avocado, crumbled cheese, sour cream, and lime wedges.


Spice level: Adjust the amount of chili powder to control the heat level. For extra spice, consider adding a finely chopped jalapeno pepper with the poblano.

Chorizo options: If you can’t find Mexican chorizo, other spicy sausages like Italian sausage or Andouille sausage can work, but they may have a slightly different flavor profile.

Make-ahead: This chili tastes even better the next day. Make it in advance and reheat for a quick meal.


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