Black Bean, Chorizo & Sweet Potato Chili

Chili is one of my favorite dishes. This recipe takes chili to the next level by changing up the flavors and adding a surprise—sweet potatoes!

—Julie Merriman, Seattle, WA

Prep: 20 min. • Cook: 6 hours • Makes: 16 servings

• 1 lb. uncooked chorizo, casings removed, or spicy bulk pork sausage
• 1 large onion, chopped
• 2 poblano peppers, finely chopped
• 2 jalapeno peppers, seeded and finely chopped
• 3 Tbsp. tomato paste
• 3 large sweet potatoes, peeled and cut into ½-in. cubes
• 4 cans (14 ½ oz. each) fire-roasted diced tomatoes, undrained
• 2 cans (15 oz. each) black beans, rinsed and drained
• 2 cups beef stock
• 2 Tbsp. chili powder
• 1 Tbsp. dried oregano
• 1 Tbsp. ground coriander
• 1 Tbsp. ground cumin
• 1 Tbsp. smoked paprika
• ¼ cup lime juice
• Optional: Chopped jalapenos, chopped red onion and crumbled queso fresco

1. 1. In a large skillet, cook and stir the chorizo, onion, poblanos and jalapenos over medium heat for 8-10 minutes or until chorizo is cooked. Using a slotted spoon, transfer to a 6-qt. slow cooker.
2. 2. Stir in tomato paste. Add sweet potatoes, tomatoes, beans, stock and spices; stir to combine. Cover and cook on low for 6-7 hours or until potatoes are tender. Stir in lime juice. If desired, top servings with chopped jalapenos, chopped red onion and crumbled queso fresco.

1 cup: 263 cal., 9g fat (3g sat. fat), 25mg chol., 823mg sod., 33g carb. (11g sugars, 6g fiber), 12g pro.