Chorizo Sweet Potato Chili

🧂 Ingredients

• 3 links Mexican chorizo ((about ¾ lb.), $2.63)
• 1 yellow onion ($0.70)
• 2 cloves garlic ($0.08)
• 1 lb. sweet potato ($1.88)
• 1 15 oz. can diced tomatoes ($1.06)
• 1 15 oz. can kidney beans ($0.94)
• 1 15 oz. can black beans ($0.94)
• 1 6 oz. can tomato paste ($0.94)
• 1 Tbsp chili powder ($0.30)
• 1/2 tsp ground cumin ($0.05)
• 1/2 tsp dried oregano ($0.05)
• 2 cups water ($0.00)
• 1 bunch green onions ($0.96)

👨‍🍳 Instructions

1. 1

   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 (if desired).

2. 2

   While the chorizo is browning, dice the onion and mince the garlic.

3. 3

   Add the diced onion and minced garlic to the pot after draining the fat. Continue to stir and cook.

4. 4

   Peel the sweet potato and cut it into 1/2 inch cubes. Add the diced sweet potato to the pot and continue to stir and cook.

5. 5

   Rinse and drain the canned kidney and black beans in a colander. Add the beans to the pot along with the diced tomatoes (with juices), tomato paste, chili powder, cumin, oregano, and water.

6. 6

   Stir until everything is well combined. Place a lid on the pot and allow the chili to come up to a simmer. Let it simmer for 30 minutes, stirring occasionally, or until the sweet potatoes have softened.

7. 7

   Serve hot, topped with sliced green onions.