6 Servings 45 min Cook
12 Oz Pork And Beef Chorizo
1 Medium (2-1/2" dia) Onions
2 Cloves, minced Garlic
1 Sweetpotato, 5" long Sweet Potato
2 Cup Kidney Beans
2 1/3 Cup Black Beans
1 1/3 Can Tomatoes
1 Can (6 oz) Tomato Products
1 Tbsp Chili Powder
1/2 Tsp, ground Cumin
1/2 Tsp, ground Oregano
2 Cup Water
1 Cup, chopped Scallions
Squeeze the chorizo out of its casing and into a large pot.
Cook the chorizo over medium heat, breaking it up as it browns.
After it is fully browned, drain the excess fat from the pot.
While the chorizo is browning, dice the onion and mince the garlic.
Add them to the pot after draining the fat.
Continue to stir and cook.
Peel the sweet potato and cut it into ½ inch cubes.
Add them to the pot and continue to stir and cook.
Rinse and drain the beans in a colander.
Add them to the pot along with the diced tomatoes (with juices), tomato paste, chili powder, cumin, oregano, and water.
Stir until everything is well combined.
Place a lid on the pot and allow the chili to come up to a simmer.
Let the chili simmer for 30 minutes, stirring occasionally, or until the sweet potatoes have softened.
Serve hot, topped with sliced green onions.