Name: Slow Cooker Sweet Potato Chorizo Chili
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 6
Cuisine: US
Ingredients: 1 pound ground Mexican chorizo; 1 medium onion, diced; 1 green bell pepper, diced; 1 (4 ounce) can chopped green chiles; 1 clove garlic, minced; 1 (15 ounce) can chili beans, rinsed and drained; 1 (14 ounce) can diced tomatoes with green chiles, undrained; 1 large sweet potato, peeled and diced into 1/2-inch cubes; 0.5 (6 ounce) can tomato paste; 1 teaspoon chili powder; 0.25 teaspoon ground cinnamon; 0.25 teaspoon ground cloves; 1 bay leaf; Salt and freshly ground black pepper, to taste; 3 cups water, or more as needed to reach desired consistency

Experience the vibrant flavors of Mexico with this hearty and comforting chili. The sweetness of the potato perfectly complements the spice of the chorizo, creating a symphony of tastes that will leave you wanting more. A simple yet satisfying meal that's perfect for a cozy night in.

Follow The Directions

01

Step

10 mins

In a large skillet, heat over medium-high heat. Add the chorizo, onion, and bell pepper. Sauté, breaking up the chorizo with a spoon, until the chorizo is mostly browned and the vegetables have softened (about 10 minutes).

02

Step

5 mins

Add the chopped green chiles and minced garlic to the skillet and sauté for another 3 to 5 minutes, until fragrant.

03

Step

0 mins

Transfer the sautéed mixture to a slow cooker. Add the chili beans, diced tomatoes with green chiles, diced sweet potato, tomato paste, chili powder, cinnamon, cloves, bay leaf, salt, and pepper. Mix well to combine.

04

Step

0 mins

Pour in the water, stirring until the chili reaches your desired consistency. Be sure all ingredients are mostly submerged.

05

Step

4 hrs

Cover and cook on high for at least 4 hours, or on low for 6-8 hours, or until the sweet potatoes are tender and the flavors have melded together beautifully. Remove the bay leaf before serving.

06

Step

0 mins

Serve hot in deep bowls. Garnish with your favorite toppings, such as sliced avocado, fresh cilantro, green onion, shredded Cheddar cheese, or a dollop of sour cream.

For a vegetarian option, omit the chorizo and add an additional can of chili beans and 1 cup of diced mushrooms.
If you prefer a spicier chili, add a pinch of cayenne pepper or a dash of your favorite hot sauce.
This chili tastes even better the next day, as the flavors have more time to develop. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Consider serving with warm cornbread or tortilla chips for dipping.