Sweet Potato, Poblano and Chorizo Chili

• Gluten free

• Meat

  • 12 oz Chorizo

• Produce

  • 2 Bay leaves
  • 1 15oz can Black beans
  • 2 cloves Garlic
  • 1/2 tsp Onion powder
  • 1 Poblano pepper
  • 1 Shallot or small onion, large
  • 1 Sweet potato, peeled and cut into 1/2” cubes (about 2 cups, medium
  • 1 28oz can Tomatoes

• Canned Goods

  • 1 1/2 cups Chicken broth, gluten free

• Baking & Spices

  • 1 1/2 tbsp Brown sugar
  • 2 tbsp Chili powder
  • 1/4 tsp Cinnamon
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1/2 tsp Cumin

Found on iowagirleats.com

Description

Ingredients

• 1 Tablespoon extra virgin olive oil
• 1 medium sweet potato, peeled and cut into 1/2” cubes (about 2 cups)
• 1 poblano pepper, seeded and chopped
• 1 large shallot or small onion, chopped
• salt and pepper
• 12oz chorizo, homemade or store bought (see notes)
• 2 cloves garlic, minced
• 28oz can crushed tomatoes
• 15oz can black beans, drained and rinsed
• 1-1/2 cups gluten-free chicken broth
• 2 bay leaves (omit if using store bought chorizo)
• 2 Tablespoons chili powder
• 1-1/2 Tablespoons brown sugar
• 1/2 teaspoon onion powder
• 1/2 teaspoon cumin
• 1/4 teaspoon cinnamon
• Toppings: tortilla chips, shredded Monterey Jack cheese, guacamole, sour cream, etc

Directions

• Heat extra virgin olive oil in a large soup pot or Dutch oven over medium-high heat. Add sweet potatoes, poblano peppers, and shallots, season with salt and pepper, then saute until sweet potatoes begin to soften, 5 minutes. Add chorizo then saute until cooked through, breaking it up as it cooks. Add garlic then saute for 30 seconds. Add remaining ingredients then stir to combine and turn heat up to bring to a boil. Turn heat down to medium-low then place a lid partially on top and simmer until sweet potatoes are tender, 10-15 minutes, stirring occasionally. Taste then adjust seasoning if necessary, and then serve with toppings.