This recipe is super easy, like, put it together in your sleep easy. That’s the true beauty of slow cooker recipes. I like to call this a dump and go recipe (not very appetizing, but you know what I mean) because you toss the ingredients into the pot, turn it on and voila, just like that dinner is ready in a cinch. It’s also a healthy recipe too, so bonus points for taking care of our bodies! January is cold and follows the Holidays so it's the perfect time to make some warm and healthy chili. (So what are you waiting for? Go get the ingredients and dust off your slow cooker already!)
Chloe was there for all my trials while testing this recipe and, although she agrees that the chili’s I tested were good, this recipe was the best. 9/10 from Chloe!
Notes
Substitutions
One of the best things about chili is how versatile it is. You can use a lot of different ingredients and make a lot of substitutions and still end up with a dang good chili. This recipe I developed with healthy ingredients in mind, so if you, my loyal reader, would like to use (arguably) less healthy foods like real chorizo, brown sugar, or dark beers to fortify the stock, be my guest. (You already know I don't judge.)
Easy Chorizo and Sweet Potato Chili
Stovetop Prep Time: 10 minutes
Stovetop Cook Time: 25 minutes
Stovetop Total Time: 35 minutes
Slow Cooker Prep Time: 15 minutes
Slow Cooker Cook Time: 3 hours on high, 6 hours on low
Slow Cooker Total Time: 3 hours, 15 minutes, or 6 hours, 15 minutes
Yield: 6 servings
Ingredients
1 lb soy chorizo
1 Tbsp olive oil
1 red onion
4 cloves garlic
4 Tbsp chili powder
1 Tbsp cumin
1 Tbsp tomato paste
1 can diced tomatoes
1 medium sweet potato
2 cups chicken broth
1 can back beans
1 can kidney beans
1 can corn
1 small can green chilis
Salt and pepper to taste
Cilantro (optional)
Corn chips (optional)
Shredded cheese (optional)
Lime (optional)
Stovetop Directions
Prepare the vegetables by dicing the onion and sweet potato, and mincing the garlic.
Heat a large stock pot to medium and brown the soy chorizo.
Add olive oil, onion and garlic and cook until the veggies are translucent and fragrant.
Next, add the chili powder, cumin, and tomato paste and cook for 1 minute.
Then, add the diced tomatoes (with the juice), sweet potato and chicken broth. Bring the mixture to a boil and reduce it to a simmer.
Add drained black beans, drained kidney beans, drained corn and drained chilis to the pot and allow the mixture to simmer for 10-20 minutes and the potatoes are soft.
Adjust the taste by adding salt and pepper.
Serve with optional cilantro, corn chips, shredded cheese and lime wedges.
Slow Cooker Directions
Heat a medium sized pan to medium heat and brown the soy chorizo. Then, put the chorizo into a slow cooker.
Dice the onion and sweet potato, mice the garlic and add it to the slow cooker.
Add the chili powder, cumin, tomato paste, diced tomatoes (with the juice), sweet potato, chicken broth, drained black beans, drained kidney beans, drained corn, drained chilis, salt and pepper to the slow cooker. Stir the ingredients to combine.
Cook the chili on high for 3-4 hours, or on low for 6-8 hours.
Serve with optional cilantro, corn chips, shredded cheese and lime wedges.
Enjoy!
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