If you’re craving a hearty, comforting breakfast that bursts with warm spices and wholesome ingredients, look no further than this Chorizo Breakfast Chili with Sweet Potatoes Recipe. The spicy, smoky chorizo pairs perfectly with tender sweet potatoes and a medley of beans, simmered in a rich tomato base that wakes up your taste buds. It’s a meal that feels both indulgent and nourishing, perfect for cozy mornings or weekend brunches when you want something special but still uncomplicated. Trust me, once you try this recipe, it’ll quickly become your go-to for a breakfast that satisfies beyond your usual eggs and toast.
Ingredients You’ll Need
These ingredients are wonderfully simple but each plays a vital role in creating the vibrant flavors, beautiful textures, and balance of spice and sweetness that make this dish unforgettable.
- 1 lb Mexican-style chorizo sausage: Brings bold, smoky spice and a rich, meaty depth to the chili.
- 2 medium sweet potatoes, peeled and diced: Offer a natural sweetness and hearty texture that contrasts beautifully against the spicy chorizo.
- 1 medium onion, finely chopped: Adds savory sweetness and a touch of crunch when cooked down.
- 3 cloves garlic, minced: Infuses the dish with aromatic warmth and layers of flavor.
- 1 (15 oz) can beans, drained: (black, kidney, or pinto) for added creaminess, protein, and substance.
- 1 (14.5 oz) can diced tomatoes: Creates a tangy, juicy base to tie all the ingredients together.
- 2 tbsp tomato paste: Intensifies the tomato flavor while lending a luscious thickness.
- 2 tsp chili powder: Brings a gentle heat and that unmistakable chili flavor (adjust it to your spice preference).
- 1 tsp ground cumin: Grounds the dish with earthy, warm undertones that complement the chorizo.
- Salt and pepper, to taste: Essential for balancing and enhancing all the flavors.
- 2 tbsp olive oil: Helps to brown the chorizo beautifully and sauté the aromatics.
- 1/4 cup fresh cilantro, chopped: Adds a bright, fresh finish that lifts the whole dish.
How to Make Chorizo Breakfast Chili with Sweet Potatoes Recipe
Step 1: Prep Your Veggies and Aromatics
Start by peeling and dicing your sweet potatoes into small, even cubes to ensure they cook evenly and become tender throughout. Finely chop the onion and mince the garlic to blend seamlessly with the other flavors. This prep might feel simple but sets the stage for a perfectly balanced chili.
Step 2: Brown the Chorizo
Heat olive oil in a large skillet or pot over medium heat. Add the chorizo and break it up with a spoon as it cooks. Let it sizzle until it’s browned and fragrant, about 5 to 7 minutes. This step is crucial because the caramelized bits add a deep, smoky flavor that’s the backbone of this recipe.
Step 3: Sauté Onion, Garlic, and Sweet Potatoes
Once the chorizo is browned, stir in the chopped onion and garlic, cooking them down until soft and sweet. Then toss in the diced sweet potatoes and cook for a few more minutes to start softening them. This combination creates a delightful mix of textures and aromas that will make your kitchen smell amazing.
Step 4: Combine Beans, Tomatoes, and Spices
Pour in the drained beans along with diced tomatoes and tomato paste. Sprinkle in the chili powder, ground cumin, and season with salt and pepper. Stir everything thoroughly, making sure the spices coat every bite. This is where all the flavors really begin to marry and develop depth.
Step 5: Let It Simmer
Reduce the heat to low, cover the pot, and allow your chili to simmer gently for 20 to 25 minutes. This slow cooking ensures the sweet potatoes become tender and the flavors meld beautifully, creating a rich, cohesive dish you’ll savor with every spoonful.
Step 6: Finish with Fresh Cilantro
Remove the chili from the heat and stir in freshly chopped cilantro for a burst of color and fresh brightness. Give it a final taste and adjust seasoning as needed—you’re now ready to serve or store this delicious creation.
How to Serve Chorizo Breakfast Chili with Sweet Potatoes Recipe
Garnishes
Top your bowl with a dollop of sour cream or Greek yogurt to cool down the heat and add creamy richness. Sprinkle some shredded cheddar or crumbled queso fresco for extra indulgence. Don’t forget a squeeze of fresh lime juice or a few sliced jalapeños for those who love a little more kick and tang.
Side Dishes
Serve this chili alongside warm corn tortillas or crusty bread to soak up all those hearty juices. A fresh green salad dressed with lime vinaigrette complements the richness nicely, while avocado slices add buttery creaminess, balancing all the bold flavors perfectly.
Creative Ways to Present
For a fun twist, turn this chili into a breakfast bowl by topping it with a sunny-side-up egg or two—runny yolk and all. You can also stuff it into a breakfast burrito or taco shells for a portable and satisfying meal. Adding some crunchy tortilla strips or roasted pepitas over the top adds a delightful texture contrast that will keep everyone coming back for more.
Make Ahead and Storage
Storing Leftovers
This chili keeps incredibly well in an airtight container in the refrigerator for up to 4 days. The flavors actually deepen overnight, making leftovers a joy to eat. Just give it a quick stir before reheating to bring everything back to life.
Freezing
You can freeze the chili for up to 3 months! Portion it into freezer-safe containers, leaving some headroom since it may expand. Thaw overnight in the refrigerator before reheating to preserve the best texture, especially of the sweet potatoes.
Reheating
Reheat your chili gently in a saucepan over medium-low heat, stirring occasionally. Add a splash of water or broth if it seems thick. Microwaving is fine too—just cover and heat in short bursts, stirring in between. Always taste and adjust seasoning before serving once more.
FAQs
Can I use other types of sausage besides chorizo?
Absolutely! While Mexican-style chorizo gives this chili its signature smoky and spicy flavor, you can substitute with other flavorful sausages like Andouille or spicy Italian sausage if you prefer a different twist. Just adjust the seasoning accordingly.
Are sweet potatoes the only option for this recipe?
Sweet potatoes add a lovely natural sweetness and creamy texture, but if needed, you could use butternut squash or regular potatoes as alternatives. Just keep in mind that cooking times might vary slightly.
Is this chili spicy? Can I reduce the heat?
The spice level hinges mostly on the chorizo and chili powder used. If you prefer milder flavors, reduce the chili powder or choose a milder chili powder blend. You can always add more later if you want more heat.
Can I make this recipe vegetarian or vegan?
Definitely! Swap the chorizo for a plant-based sausage alternative or sautéed mushrooms and add smoked paprika for depth. Use vegetable broth if adding extra liquid and make sure to skip dairy-based garnishes or substitute with vegan options.
How can I make the chili thicker or thinner?
If you want a thicker chili, simply let it simmer uncovered for a few extra minutes to reduce the liquid. For a thinner consistency, add a splash of broth or water while cooking or reheating until you reach your desired texture.
Final Thoughts
I’m genuinely excited for you to try this Chorizo Breakfast Chili with Sweet Potatoes Recipe because it’s one of those dishes that feels like a warm hug on a plate. It’s bursting with flavor, colorful, and unexpectedly simple to make. Whether you’re feeding family, friends, or just treating yourself, this chili delivers comfort and satisfaction with every bite. So grab those ingredients, fire up your stove, and enjoy a breakfast that’s anything but ordinary!
Print
Chorizo Breakfast Chili with Sweet Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Breakfast, Chili
- Method: Stovetop
- Cuisine: Mexican
Description
This hearty Chorizo Breakfast Chili with Sweet Potatoes is a flavorful and satisfying dish perfect for a comforting breakfast or brunch. It combines spicy Mexican-style chorizo sausage with tender sweet potatoes, beans, and a blend of spices, creating a vibrant and nutritious chili that’s both savory and mildly sweet. The addition of fresh cilantro at the end adds a burst of freshness to every bite.
Ingredients
Meat and Produce
- 1 lb Mexican-style chorizo sausage
- 2 medium sweet potatoes, peeled and diced into small cubes
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1/4 cup fresh cilantro, chopped
Canned Goods and Pantry
- 1 (15 oz) can beans, drained (black beans, kidney beans, or pinto beans)
- 1 (14.5 oz) can diced tomatoes
- 2 tbsp tomato paste
- 2 tsp chili powder (adjust to taste)
- 1 tsp ground cumin
- Salt and pepper, to taste
- 2 tbsp olive oil
Instructions
- Prepare Ingredients: Peel and dice the sweet potatoes into small cubes for even cooking. Finely chop the onion and mince the garlic to ensure they blend well with the other ingredients during cooking.
- Cook Chorizo: Heat olive oil in a large skillet or pot over medium heat. Add the chorizo and cook while breaking it up with a spoon until browned and fragrant, approximately 5-7 minutes.
- Add Vegetables: Stir in the chopped onion and minced garlic with the chorizo, cooking until softened. Then add the diced sweet potatoes and cook for a few minutes to begin softening them.
- Add Remaining Ingredients: Pour in the drained beans, diced tomatoes, tomato paste, chili powder, cumin, salt, and pepper. Stir thoroughly to combine all ingredients evenly.
- Simmer Chili: Reduce heat to low, cover the skillet or pot, and let the chili simmer gently for 20-25 minutes, or until the sweet potatoes are tender and the flavors meld beautifully.
- Finish and Serve: Remove the chili from heat and stir in the chopped cilantro for a fresh, vibrant finish. Taste and adjust seasoning if needed before serving.
Notes
- Use Mexican-style chorizo for authentic flavor; you can substitute with other spicy sausage if preferred.
- Adjust chili powder quantity based on your preferred spice level.
- Sweet potatoes should be diced small to ensure they cook fully within the simmering time.
- Serve with warm tortillas or crusty bread for a complete breakfast.
- For a vegetarian version, substitute chorizo with plant-based sausage or extra beans and spices.
