Chorizo Chili Is Our Favorite Way To Have Comfort Food For Breakfast

Theo Kaloudis
·1 min read

Yields: 4-6 servings

Prep Time: 10 mins

Total Time: 40 mins

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

  • Freshly ground black pepper

  • 2

    cloves garlic, finely chopped

  • 1/4 c.

    tomato paste

  • 2 tsp.

    chili powder

  • 1 tsp.

    ground cumin

  • 2 1/2 c.

    low-sodium chicken broth

  • 1

    (15-oz.) can black beans

  • 1/4 c.

    chopped fresh cilantro leaves and tender stems, plus more for topping

  • 1 tbsp.

    fresh lime juice

  • Fried eggs and toasted cornbread, for serving

  • Shredded cheddar, sliced avocado, and sour cream, for topping

Directions

  1. In a large skillet over medium-high heat, heat oil. Add onions, chiles, and potatoes; season with salt and pepper. Cook, stirring occasionally, until starting to soften and brown in spots, about 5 minutes. Add chorizo and cook, breaking up with a wooden spoon, until browned, 3 to 5 minutes. Stir in garlic, tomato paste, chili powder, and cumin and cook, stirring, until fragrant, about 1 minute more.

  2. Add broth and beans and their liquid and cook, scraping up any browned bits from bottom of skillet. Bring to a simmer, cover, and reduce heat to medium-low. Cook, stirring occasionally, until slightly reduced and flavors have melded, about 10 minutes. Uncover and continue to cook, stirring occasionally, until potatoes are tender, about 10 minutes more. Stir in cilantro and lime juice; season with salt and pepper.

  3. Divide chili among shallow bowls. Serve with eggs and cornbread alongside. Top with cheddar, avocado, sour cream, and more cilantro.

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