Sweet Potato, Poblano and Chorizo Chili is a southwest twist on classic chili with just the right amount of spice. Quick and easy to whip up, too!
Ben and I are in a heated thermostat war which can only mean one thing…chili season is here! Seriously though with the thermostat – can’t we all just get along at a warm and snuggly 71 degrees for the next 5-6 months? Is that too much to ask? Have you seen the Women’s Winter video? Bueller?
I don’t know what it’s like in your neck of the woods but here in the Midwest we seem to be stuck in a never-ending cycle of 40 degree mornings followed by 60-70 degree afternoons hence the thermo struggle. I slyly turn the heat on around 6pm, anticipating the chilly night ahead, then Ben “The Furnace” goes into a sweat-induced rage a few hours later clicking it off after everyone is asleep, and we all wake up shivering. This is the time of year when I just want the weather to commit already. Be hot, or be cold, but don’t be both. You aren’t a Baked Alaska.
Anyway, the madness will eventually end and when those cool mornings turn into cool evenings, I’ve got a yummy chili recipe for you to have bubbling on the stove, shredded cheese and tortilla chips at the ready. Sweet Potato, Poblano and Chorizo Chili has just the right amount of spice to warm you from the inside out, and is such a cinch to whip up!
I feel like this recipe would have been the perfect dinner to make on Halloween night but, well, here we are on November 7th. Sorry! The tender sweet potato, earthy poblano pepper, and spiced chorizo highlighted in this chili recipe topped with all the fixin’s is hearty, healthy, and filling, plus the leftovers are perfect to reheat for lunches all week long which I can totally appreciate right now with two little ones at home. Anything I can stash in the fridge then reheat in one minute for a quick and easy meal is automatically a winner, and this recipe gets bonus points for getting better and better the longer it sits.
The inspiration actually came from another chili recipe of mine that’s going gangbusters on Pinterest right now – Crock Pot Sweet Potato and Quinoa Turkey Chili. That, coupled with the fact that we’re going sweet potato crazy at my house right now – Lincoln loves spiralized sweet potato fries (ok me too) and I’ve been making the heck out of this dish – inspired me to think of another sweet potato chili flavor combo that could work, and this is definitely The One.
The subtle sweetness from diced sweet potatoes pairs perfectly with store bought or homemade chorizo (<< try it!!) spiced with paprika, cinnamon, and chili powder, while poblano pepper adds another “meaty” element to the dish. Black beans add heft and health to each spoonful.
If you’re looking to fill some bellies with warm and hearty comfort food over the next couple of months, this Sweet Potato, Poblano and Chorizo Chili is it. There’s definitely something to be said about classic chili on a cold evening, but this twist is a must-try too!
Start by adding 1 cubed sweet potato (about 2 cups,) 1 chopped poblano pepper (look for them by the jalapeños at the grocery store – note: poblanos are not spicy!) and 1 shallot or small onion to 1 Tablespoon extra virgin olive oil in a large Dutch oven or soup pot over medium-high heat. Season with salt and pepper then saute until the sweet potatoes begin to slightly soften, 5 minutes.
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