Serves 6-7

3 links (¾ llb.) Mexican chorizo

1 medium onion

2 cloves garlic

1 medium sweet potato

1 can diced tomatoes

1 can kidney beans

1 can black beans

1 can tomato paste

1 Tbsp chili powder

½ tsp cumin

½ tsp oregano

1 cup water

½ Tbsp brown sugar

1 bunch green onions (optional)

Squeeze the chorizo out of its casing and into a large pot. Cook the chorizo over medium heat, breaking it up coarsely as it browns.

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 and the chili has reduced to a good consistency.

Serve hot, topped with sliced green onions and/or yoghurt.


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Posted by: ghost21 on Category: Pork

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