Sweet Potato, Poblano and Chorizo Chili

I’ve got a yummy chili recipe for you to have bubbling on the stove, shredded cheese and tortilla chips at the ready. Sweet Potato, Poblano and Chorizo Chili has just the right amount of spice to warm you from the inside out, and is such a cinch to whip up!

The inspiration actually came from another chili recipe of mine that’s going gangbusters on Pinterest right now – Crock Pot Sweet Potato and Quinoa Turkey Chili. That, coupled with the fact that we’re going sweet potato crazy at my house right now – Lincoln loves spiralized sweet potato fries (ok me too) and I’ve been making the heck out of this dish – inspired me to think of another sweet potato chili flavor combo that could work, and this is definitely The One.
The subtle sweetness from diced sweet potatoes pairs perfectly with store bought or homemade chorizo (<< try it!!) spiced with paprika, cinnamon, and chili powder, while poblano pepper adds another “meaty” element to the dish. Black beans add heft and health to each spoonful.

If you’re looking to fill some bellies with warm and hearty comfort food over the next couple of months, this Sweet Potato, Poblano and Chorizo Chili is it. There’s definitely something to be said about classic chili on a cold evening, but this twist is a must-try too!

Start by adding 1 cubed sweet potato (about 2 cups,) 1 chopped poblano pepper (look for them by the jalapeños at the grocery store – note: poblanos are not spicy!) and 1 shallot or small onion to 1 Tablespoon extra virgin olive oil in a large Dutch oven or soup pot over medium-high heat. Season with salt and pepper then saute until the sweet potatoes begin to slightly soften, 5 minutes.

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