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What I'm Cooking This Weekend . . .

Chorizo, Black Bean & Sweet Potato Chili

. . . here's another one of my tried and true tailgating favorites.

The addition of my Baby It's Cold Outside Chili Seasoning adds just the right amount of spice & heat.

Go Team!

Chef Jenn

photo by Frank Holleman

Black Bean, Chorizo & Sweet Potato Chili

Recipe by Jennifer Hill Booker

Yields about 8 servings


8 ounces Mexican chorizo

1 medium yellow onion, diced, about 1 cup

3 cloves garlic, minced, about 1 tablespoon

1 6-ounce can tomato paste

1 large sweet potato, diced, about 1 cup

1 cup diced tomatoes

2 cups cooked black beans

½ teaspoon cayenne pepper, optional

4 cups vegetable stock or water


1 bunch green onions, sliced thin

Optional Toppings:


Tortilla chips

Sour cream.


Remove the chorizo from its casing and into a stock pot; place over medium heat.

Brown the chorizo, breaking it into small crumbles as it cooks. Drain any excess fat.

Add the onion and garlic to the pot of chorizo and cook until the onions are soft, about 5 minutes. Add the tomato paste and cook an additional 5 minutes.

Stir in the sweet potatoes, diced tomatoes, black beans, Baby It's Cold Outside Chili Seasoning and stock.

Bring the chili up to a boil, reduce heat to low, cover with a lid and simmer for 20-30 minutes, or until the sweet potatoes have softened. Stir occasionally.

Adjust to taste.

Serve hot, topped with sliced green onions.

**Omit the chorizo for a equally delicious vegan version of this recipe**


Chef Jennifer's

Cooking Tips:


Plan your menu around your grocer's weekly sales ad. Your ingredients will be in stock, in season, and on sale!


Shop, Cook & Eat Seasonally. In-season produce is fresh, inexpensive, and tasty!


Cook Once & Eat Twice. Cook a double batch of dishes like soups, beans and chili-for those days you don't feel like cooking!

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