Spicy Chorizo Chili

Ingredients

• 15 ml (1 tablespoon)extra virgin olive oil
• 454 g (1 lb)Mexican chorizo sausage, mild or spicy, ground or links with casings removed
• 1 smallonion, chopped
• 3 clovesgarlic, minced
• 2 tablespoonschilli powder
• 2 teaspoonssmoked paprika
• 1 teaspoonground cumin
• 1 smallsweet potato, peeled and cut into 1.3 cm (½-inch) pieces
• 1 largepoblano pepper, stemmed, seeded and chopped
• 113 g (4 ounces)tomato purée
• 397 g (14 ounces)fire-roasted diced tomatoes
• 710 ml (3 cups)homemade chicken stock or low-sodium shop-bought stock
• 425 g (15 ounces)black beans, rinsed and drained
• 425 g (15 ounces)red kidney beans, rinsed and drained
• 3 tablespoonspure maple syrup
• ½ teaspoon, plus more to tastekosher salt
• ¼ teaspoon, plus more to tasteblack pepper
• 15 g (¼ cup), plus more for serving if desiredchopped coriander
• 1lime, juiced, plus more for serving if desired

Instructions

1. 1

   Cook chorizo and onion

   Heat the oil over a medium heat in a large sauté pan or Dutch oven. Add the onion and cook for 3 minutes, or until softened. Add the chorizo, break it into pieces with a wooden spoon and cook for 5 minutes, or until it is no longer pink.

2. 2

   Add spices and vegetables

   Stir in the garlic and spices and cook for 30 seconds. Add the sweet potato and poblano pepper, then cook for 1 minute more.

3. 3

   Add liquids and beans

   Add the tomato purée, diced tomatoes and chicken stock, then stir to combine. Bring to the boil, reduce the heat to medium-low and add the beans, maple syrup, salt and pepper.

4. 4

   Simmer and finish

   Simmer for 20–25 minutes, until the sweet potato is tender and the chilli has thickened. Take the pan off the heat, stir in the coriander and lime juice, and adjust the seasoning as needed. Serve with extra coriander and lime if desired.

What is chorizo chilli?

Chilli is a hearty American dish built around seasoned meat, tomatoes and beans, with variations shaped by regional tastes and the ingredients cooks have to hand. This version uses Mexican chorizo, a fresh sausage that crumbles as it cooks, rather than the firm, cured Spanish style.

Smoked paprika and fire-roasted tomatoes deepen the savoury flavours, while sweet potato and maple syrup bring a gentle sweetness. Beans make the pot substantial, and lime and coriander brighten it at the end.

Nutrition and macros by portion

The nutrition label shows one serving as written: 416 calories, 21g protein, 45g carbs, 18g fat.

The beans and sweet potato provide much of the carbohydrate, while chorizo contributes a substantial share of the fat and protein. Beans add further protein, and the chicken stock and sausage also contribute to the savoury base. Serve a bowl with a green salad or other non-starchy vegetables to balance the plate.

Building the flavour

Chorizo and onion: Start by softening the onion, then break up the sausage as it cooks so its fat and seasoning spread through the pot. Mexican chorizo is already seasoned, so taste the finished chilli before adding extra salt.

Spices and vegetables: A brief cook for the garlic and spices helps their aromas come through. Adding the sweet potato and poblano at this stage gives them a little time in the seasoned oil before the liquids go in.

Getting the texture right

Sweet potato: Cut it into evenly sized pieces, about 1.3 cm, so they cook at a similar rate. The chilli is ready when a piece is tender when pierced and holds its shape rather than turning to mash.

Thickness: The uncovered simmer lets some liquid evaporate and helps the flavours come together. If the chilli seems too thick before the potato is tender, keep an eye on it and stir as it cooks.

Balancing smoky and sweet

Maple syrup: It rounds out the tomato and spices rather than making the dish taste like a sweet sauce. If your chorizo is mild, taste before deciding whether the balance needs adjustment.

Lime and coriander: Stir these in after taking the pan off the heat to preserve their fresh flavour. Extra lime at the table lets everyone sharpen their own bowl.

Choosing the chorizo

Fresh Mexican chorizo: Use ground sausage or links with the casings removed; either way, break it into small pieces in the pan. Choose mild or spicy according to the heat you want in the finished chilli.

Salt: The sausage and stock can both contribute salt, so the recipe starts with a modest amount. A final taste after simmering is the best guide for any extra seasoning.

Serving the chilli

A bowl of this chilli works well with rice, cornbread or warm tortillas. For a fresher contrast, serve it with a crisp green salad or sliced avocado.

Set out extra coriander and lime alongside the pot. Sour cream or grated cheese can also be offered as optional toppings.

Recipe notes & tips

• Use a large, heavy-based pan so the chilli has room to simmer without spilling.
• Break the chorizo into small pieces as it cooks for an even distribution through the pot.
• Keep the sweet potato pieces close to the same size to help them become tender together.
• Stir occasionally during simmering so the thicker chilli does not catch on the bottom of the pan.
• Taste before adding extra salt, especially if your stock or chorizo is already well seasoned.
• Add the coriander and lime after cooking to keep their flavours fresh.

Variations

• Adjust the heat: Choose mild or spicy Mexican chorizo to suit your preference.
• Change the beans: Replace one of the beans with an equal amount of another rinsed, drained variety.
• Add a topping: Finish each bowl with sour cream, grated cheese or sliced avocado.
• Serve with grains: Spoon the chilli over cooked rice for a more filling meal.
• Use extra lime: Offer wedges at the table for a brighter, more citrusy finish.

Common mistakes to avoid

• Using cured Spanish chorizo: It has a different texture from fresh Mexican sausage; use fresh Mexican chorizo with the casing removed.
• Cutting uneven sweet potato pieces: Large pieces may stay firm while small ones break down; aim for pieces about 1.3 cm.
• Adding too much salt early: Chorizo and stock can be salty; season further only after tasting the finished chilli.
• Skipping the simmer: The potato needs time to become tender and the chilli needs time to thicken; check both before finishing.
• Cooking the fresh herbs for too long: Stir in the coriander and lime after removing the pan from the heat.

How to store

Cool leftovers promptly, then store them in an airtight container in the fridge for up to 3 days. Reheat gently in a saucepan, stirring occasionally, until piping hot; add a splash of stock or water if it has thickened too much. Freeze in portions for up to 3 months and thaw in the fridge before reheating.

Frequently asked questions