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
Ingredients:
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
3 heaping tablespoons Baby It's Cold Outside Chili Seasoning
½ teaspoon cayenne pepper, optional
4 cups vegetable stock or water
Garnish:
1 bunch green onions, sliced thin
Optional Toppings:
Cheese
Tortilla chips
Sour cream.
Directions:
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**
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