Sweet Potato and Black Bean Chili with Chorizo

By thornmallow
September 28, 2011
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Sweet Potato and Black Bean Chili with Chorizo

Author Notes: This is a modification of my more meat-heavy standard chili recipe. I'm normally not much of a chili fan, but the chocolate and cinnamon add such richness to the flavor that I find myself actually craving this!

For the beer, I used Sierra Nevada's fall seasonal, Tumbler. If that's not available, look for a different Brown Ale, Octoberfest, or perhaps Bock beer.

I used vegetable broth this time, beef broth could also be used.

Finally, the chorizo could be replaced with soyrizo to make this dish vegetarian!

Serves: 8

  • 2 tablespoons olive oil
  • 16 ounces chorizo sausage, casing removed, cut into 1/2 inch cubes
  • 1 large yellow onion, coarsely chopped
  • 1/4 cup chili powder
  • 1 tablespoon garlic salt
  • 2 teaspoons cumin
  • 1 cinnamon stick
  • 3 bay leaves
  • 2-4 jalapenos, slit lengthwise 3-4 times
  • 1 pound sweet potato, peeled and cut into 1/2 inch cubes
  • 3 (14.5 oz) cans black beans, drained
  • 1 (28 oz) can whole tomatoes, drained
  • 6 ounces cola
  • 12 ounces decent beer
  • 12-20 ounces broth (I start with about 12 ounces and add more liquid as needed as the chili simmers)
  • 1 to 1.5 ounces dark chocolate, broken into small pieces
  1. Place oil in a large, heavy pot over medium heat. Add the onions and chorizo. Cook for a few minutes, until onions are beginning to turn turn translucent.
  2. Add the remaining ingredients and bring to a boil. Reduce heat and simmer for 3-5 hours (longer is better!). Stir occasionally, breaking up tomatoes.
  3. Before serving, discard cinnamon stick, bay leaves, and jalapeno stems!

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