Chorizo Breakfast Chili Recipe
A hearty and flavorful Chorizo Breakfast Chili featuring spicy chorizo, tender sweet potatoes, black beans, and smoky poblano chiles. This skillet-cooked chili is perfect for a comforting morning meal, topped with fried eggs, cheddar cheese, creamy avocado, and sour cream, served alongside toasted cornbread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Stovetop
- Cuisine: Mexican-American
Ingredients
Scale
Main Ingredients
- 2 Tbsp. vegetable oil
- 1 large yellow onion, chopped
- 2 poblano chiles, chopped
- 1 sweet potato (about 8 oz.), cut into 1/2″ pieces
- 1 lb. fresh chorizo, casings removed
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 cloves garlic, finely chopped
- 1/4 cup tomato paste
- 2 tsp. chili powder
- 1 tsp. ground cumin
- 2 1/2 cups low-sodium chicken broth
- 1 (15-oz.) can black beans, with liquid
- 1/4 cup chopped fresh cilantro leaves and tender stems, plus more for topping
- 1 Tbsp. fresh lime juice
For Serving and Toppings
- Fried eggs
- Toasted cornbread
- Shredded cheddar cheese
- Sliced avocado
- Sour cream
- Additional chopped cilantro
Instructions
- Heat the Oil and Vegetables: In a large skillet over medium-high heat, heat the vegetable oil. Add the chopped onions, poblano chiles, and sweet potato pieces. Season with kosher salt and freshly ground black pepper. Cook, stirring occasionally, until the vegetables start to soften and brown in spots, about 5 minutes.
- Cook the Chorizo and Seasonings: Add the fresh chorizo to the skillet, breaking it up with a wooden spoon. Cook until browned and cooked through, about 3 to 5 minutes. Stir in the finely chopped garlic, tomato paste, chili powder, and ground cumin. Continue cooking and stirring until the mixture is fragrant, about 1 minute more.
- Add Broth and Beans, Simmer: Pour in the low-sodium chicken broth and add the black beans with their liquid. Scrape up any browned bits stuck to the bottom of the skillet to incorporate their flavor. Bring the chili to a simmer, then cover and reduce the heat to medium-low. Cook for 10 minutes.
- Reduce and Finish Cooking: Remove the lid and continue to simmer the chili, stirring occasionally, until the liquid has reduced slightly and the sweet potatoes are tender, about 10 minutes more. Stir in the chopped cilantro and fresh lime juice. Adjust seasoning with salt and pepper to taste.
- Serve the Chili: Divide the chili among shallow bowls. Serve with fried eggs and toasted cornbread on the side. Top with shredded cheddar cheese, sliced avocado, sour cream, and additional cilantro as desired for extra flavor and creaminess.
Notes
- For a spicier chili, consider adding extra chili powder or a pinch of cayenne pepper.
- Make sure to remove the casings from the chorizo before cooking for better texture integration.
- Using low-sodium chicken broth helps control the salt content; adjust seasoning at the end to your preference.
- This chili can be made in advance and reheated; flavors deepen after sitting overnight.
- To keep it vegetarian, substitute chorizo for a plant-based alternative and use vegetable broth instead of chicken broth.
Keywords: chorizo, breakfast chili, sweet potato chili, skillet chili, Mexican breakfast, black beans, spicy chili, easy breakfast recipe
Find it online: https://bakedbylisa.com/chorizo-breakfast-chili-recipe/
