Chorizo Breakfast Chili with Sweet Potato

Breakfast

Chorizo Breakfast Chili with Sweet Potato

Fresh chorizo, sweet potato, poblano and black beans make a skillet chili to serve with fried eggs and cornbread.

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Yield
4 to 6 servings
Cuisine
Tex-Mex

Serving ideas

Top with fried eggs, cheddar, avocado, cilantro and optional sour cream. Serve with toasted cornbread.

Ingredients

See the ingredient checklist
  • 2 tbsp vegetable oil
  • 1 large yellow onion, finely chopped
  • 1 medium sweet potato, peeled and cut into 1/2-inch pieces, about 8 oz
  • 2 poblano chiles, finely chopped
  • kosher salt
  • ground black pepper
  • 1 lb fresh chorizo, casings removed
  • 2 cloves garlic, minced
  • 1/4 cup tomato paste
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 2 1/2 cups low-sodium chicken broth
  • 15.5 oz canned black beans, include the liquid
  • 1/4 cup chopped fresh cilantro, plus more to serve
  • 1 tbsp lime juice
  • fried eggs
  • shredded cheddar
  • sliced avocado
  • sour cream, optional
  • toasted cornbread

Before you cook

Cut the sweet potato into small, even pieces so it cooks through during the simmer.

How to make Chorizo Breakfast Chili with Sweet Potato

  1. Heat the oil over medium-high. Add the onion, sweet potato and poblano, season, and cook about 7 minutes until beginning to soften. Add the chorizo and break it up as it browns, 3 to 5 minutes.

  2. Stir in garlic, tomato paste, chili powder and cumin for about 1 minute. Add broth and beans with their liquid and scrape up the browned bits.

  3. Bring to a simmer, cover and reduce to medium-low for 10 minutes. Uncover and simmer another 10 minutes or until the sweet potato is tender and the chili has reduced slightly. Stir in the cilantro and lime juice and adjust the seasoning.

The full recipe

Check off ingredients as you get them ready.

The ingredient list scales when you change the servings. Adjust any quantities mentioned in the steps to match your batch.

Chorizo Breakfast Chili with Sweet Potato

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Fresh chorizo, sweet potato, poblano and black beans make a skillet chili to serve with fried eggs and cornbread.
Print Recipe
Total Time 40 minutes
Servings: 4 to 6 servings
Course: Breakfast
Cuisine: Tex-Mex
Ingredients Instructions Notes

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Ingredients
  

  • 2 tbsp vegetable oil
  •  
    1 large yellow onion, finely chopped
  •  
    1 medium sweet potato, peeled and cut into 1/2-inch pieces about 8 oz
  •  
    2 poblano chiles, finely chopped
  • kosher salt
  • ground black pepper
  •  
    1 lb fresh chorizo, casings removed
  •  
    2 cloves garlic, minced
  • ¼ cup tomato paste
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 2 ½ cups low-sodium chicken broth
  •  
    15.5 oz canned black beans include the liquid
  •  
    ¼ cup chopped fresh cilantro plus more to serve
  • 1 tbsp lime juice
  •  
    fried eggs
  •  
    shredded cheddar
  •  
    sliced avocado
  • sour cream optional
  •  
    toasted cornbread

Instructions
 

  1. Heat the oil over medium-high. Add the onion, sweet potato and poblano, season, and cook about 7 minutes until beginning to soften. Add the chorizo and break it up as it browns, 3 to 5 minutes.
  2. Stir in garlic, tomato paste, chili powder and cumin for about 1 minute. Add broth and beans with their liquid and scrape up the browned bits.
  3. Bring to a simmer, cover and reduce to medium-low for 10 minutes. Uncover and simmer another 10 minutes or until the sweet potato is tender and the chili has reduced slightly. Stir in the cilantro and lime juice and adjust the seasoning.

Notes

Cut the sweet potato into small, even pieces so it cooks through during the simmer.
Adapted from Theodora Kaloudis, Delish.

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