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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
- 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.
- 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.
- 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.
