If you’re looking for a hearty, flavorful breakfast that feels like a warm hug on a plate, this Chorizo Breakfast Chili Recipe is exactly what you need. It’s got that perfect combo of spicy, smoky chorizo, tender sweet potatoes, and black beans all simmered together into a savory chili that’s fantastic for your morning or brunch. Trust me, once you try this, it’s going to become one of your go-to breakfast favorites!
Why You’ll Love This Recipe
- Packed with flavor: The chorizo and chili spices create a smoky, spicy breakfast treat that wakes up your tastebuds.
- One-pan wonder: You’ll appreciate how easy cleanup is—everything cooks in one skillet.
- Hearty and filling: Sweet potatoes and black beans add bulk and nutrients, making it a satisfying way to start your day.
- Customizable toppings: From shredded cheddar to creamy avocado, you can top it your way for the perfect bowl.
Ingredients You’ll Need
I love how each ingredient complements the other here — the smoky chorizo plays off the sweetness of the potatoes and the mild heat from the poblanos. When shopping, look for fresh chorizo and firm sweet potatoes for the best results.
- Vegetable oil: Helps to brown the chorizo and soften veggies without burning.
- Yellow onion: Adds a sweet base flavor when sautéed.
- Poblano chiles: Mild heat and earthy flavor without overwhelming spice.
- Sweet potato: Adds natural sweetness and a creamy texture to the chili.
- Fresh chorizo (casings removed): The star protein of this dish, bringing that signature smoky, spicy flavor.
- Kosher salt: Brings all the flavors to life, be sure to season as you go.
- Freshly ground black pepper: Adds subtle heat and depth.
- Garlic cloves (finely chopped): For aromatic depth and a little extra punch.
- Tomato paste: Concentrated tomato flavor that thickens the chili and enhances umami.
- Chili powder: A key seasoning for authentic chili flavor.
- Ground cumin: Warm, earthy spice that ties everything together.
- Low-sodium chicken broth: Adds moisture and a savory base without overpowering.
- Black beans (15 oz. can): Protein-packed and hearty, perfect for breakfast chili.
- Fresh cilantro: Bright and fresh notes you’ll stir in at the end and sprinkle on top.
- Fresh lime juice: Adds a surprising little burst of acidity to balance the rich flavors.
- Fried eggs and toasted cornbread: Classic, comforting sides to serve alongside.
- Shredded cheddar, sliced avocado, and sour cream: Toppings to customize your bowl with creaminess and tang.
Variations
I love making this Chorizo Breakfast Chili Recipe my own depending on the mood or what’s in my fridge—don’t hesitate to switch it up!
- Vegetarian version: Swap out chorizo for smoked paprika and cooked lentils for that meaty texture and rich flavor, and you’ll fool even meat lovers.
- Milder heat: If poblanos feel a bit intimidating, you can sub in bell peppers or reduce chili powder.
- Extra veggies: Toss in diced bell peppers or zucchini for added nutrition and color; I throw in whatever veggies I have on hand.
- Spicy kick: Add diced jalapeños or a splash of hot sauce for a version that wakes you up even more.
How to Make Chorizo Breakfast Chili Recipe
Step 1: Sauté the veggies and potatoes
Heat the vegetable oil in a large skillet over medium-high heat. Add the chopped onion, poblano chiles, and diced sweet potato, seasoning them lightly with salt and pepper. This is where the magic starts—you’re looking for the veggies to soften and get a few tasty brown spots, about 5 minutes. Stir occasionally to avoid sticking. This step builds the flavor base, so be patient and enjoy the sizzling aromas!
Step 2: Brown the chorizo and add seasonings
Next, add the fresh chorizo to the skillet, breaking it apart with a wooden spoon. Cook for about 3 to 5 minutes until it’s nicely browned. Once you’ve got that beautiful color, stir in the garlic, tomato paste, chili powder, and cumin. Cook for another minute—you’ll know it’s ready when everything smells fragrant and you can’t stop sniffing the kitchen.
Step 3: Simmer with broth and beans
Pour in the chicken broth along with the black beans and all their liquid. Scrape the bottom of the skillet gently to loosen any browned bits stuck to the pan—they’re flavor gold! Bring everything to a simmer, cover the skillet, then reduce the heat to medium-low. Let it simmer gently for 10 minutes to meld all the flavors together.
Step 4: Reduce and finish with fresh flavors
Remove the lid, give the chili a good stir, and continue cooking uncovered, stirring occasionally for about 10 more minutes. You want the sauce to slightly reduce and thicken while your sweet potatoes become tender but not mushy. Just before serving, stir in fresh cilantro and squeeze in some lime juice for a bright pop that balances the richness. Taste and season with salt and pepper as needed.
Step 5: Serve with your favorite toppings
Spoon the chili into shallow bowls and top with fried eggs and toasted cornbread to complete the breakfast feast. Then pile on shredded cheddar, creamy avocado slices, sour cream, and an extra sprinkle of cilantro. I love how the cold toppings contrast with the warm chili—it’s pure breakfast perfection.
Pro Tips for Making Chorizo Breakfast Chili Recipe
- Chorizo handling: Remove the casing and crumble the chorizo to ensure even browning and that irresistible texture.
- Don’t overcook the potatoes: Keep an eye on the sweet potatoes—they should be tender but still hold their shape to avoid mushy chili.
- Layer your flavors: Adding the tomato paste and spices after browning the meat boosts depth and complexity.
- Taste as you go: Especially after adding broth and beans, adjusting salt and spices makes a big difference in the final flavor.
How to Serve Chorizo Breakfast Chili Recipe
Garnishes
For garnishes, I’m a sucker for shredded sharp cheddar for that melty cheesiness, ripe avocado slices for creaminess, and dollops of sour cream to cool down the spice. Fresh cilantro scattered on top adds a lively freshness that brightens every bite. These simple additions really elevate the whole bowl and make it feel special.
Side Dishes
I always serve this chili with crispy fried eggs and toasted cornbread—it’s a classic combo that my family goes crazy for. The buttery cornbread is perfect for soaking up any extra sauce, and eggs add that extra satisfying protein punch to start the day right.
Creative Ways to Present
For a brunch gathering, I like to serve the chili buffet-style: keep the chili warm in a crockpot, provide bowls of toppings, and let everyone build their own bowl. It’s fun, interactive, and super inviting. For a cozy breakfast, spoon it into colorful bowls and place a perfectly fried egg on top, garnishing with a sprig of cilantro for that Instagram-worthy finish!
Make Ahead and Storage
Storing Leftovers
This chili actually tastes even better the next day once the flavors have melded more, so I always make a little extra. Store leftovers in an airtight container in the fridge for up to 3 days. I like to cool it completely before refrigerating to keep the texture spot on.
Freezing
Freezing this Chorizo Breakfast Chili Recipe works great too! Portion into freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge and gently reheat on the stove or in the microwave for a quick breakfast fix any time you want.
Reheating
When reheating, I add a splash of broth or water to loosen things up and warm slowly over medium heat on the stove, stirring occasionally. This keeps the sweet potatoes from drying out and restores that fresh-from-the-stovetop texture. You can always top with fresh garnishes again for that fresh vibe.
FAQs
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Can I use dried chorizo instead of fresh?
Fresh chorizo is best for this recipe because it crumbles and cooks down evenly with plenty of fat and moisture. If you only have dried or cured chorizo, try chopping it finely and frying briefly to develop flavor, but the texture will be different.
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How spicy is this Chorizo Breakfast Chili Recipe?
The heat level is mild to medium thanks to poblanos and chili powder, making it approachable for most tastes. You can easily adjust spice up or down by using milder peppers or adding extra chili powder or hot sauce.
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Can I make this recipe ahead for a brunch party?
Absolutely! You can prepare the chili the day before and reheat gently before serving. Serving buffet style with toppings and cornbread on the side makes for a relaxed, crowd-pleasing meal.
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What if I don’t have fresh cilantro?
Fresh cilantro adds bright herbal notes, but if you don’t have any, you can substitute with fresh flat-leaf parsley or even a squeeze of extra lime juice to add brightness.
Final Thoughts
This Chorizo Breakfast Chili Recipe has become one of my favorite dishes to make on weekends when I want something comforting but exciting to eat. It’s one of those recipes that feels fancy enough for guests but easy enough for busy mornings. I hope you give it a try soon—you’ll enjoy how the layers of flavors come together with just a few ingredients and simple steps. Plus, breakfast chili means you can indulge in chili anytime you want, not just dinner!
Print
Chorizo Breakfast Chili Recipe
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 4 – 6 servings 1x
- Category: Breakfast, Chili
- Method: Stovetop
- Cuisine: Mexican-American
Description
This Chorizo Breakfast Chili is a hearty and flavorful skillet dish combining spicy fresh chorizo, sweet potatoes, poblano chiles, black beans, and aromatic spices. Perfect for a comforting brunch or breakfast, it’s served with fried eggs, toasted cornbread, and toppings like shredded cheddar, avocado, and sour cream for a satisfying start to your day.
Ingredients
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
- Freshly ground black pepper
- 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
- 1/4 cup chopped fresh cilantro leaves and tender stems, plus more for topping
- 1 Tbsp. fresh lime juice
For Serving and Topping
- Fried eggs
- Toasted cornbread
- Shredded cheddar cheese
- Sliced avocado
- Sour cream
Instructions
- Cook vegetables and chorizo: Heat the vegetable oil in a large skillet over medium-high heat. Add chopped onions, poblano chiles, and sweet potatoes. Season with kosher salt and freshly ground black pepper. Cook, stirring occasionally, until the vegetables begin to soften and develop brown spots, about 5 minutes. Add the fresh chorizo to the skillet, breaking it up with a wooden spoon, and cook until browned, about 3 to 5 minutes.
- Add aromatics and spices: Stir in the finely chopped garlic, tomato paste, chili powder, and ground cumin. Continue cooking while stirring until fragrant, about 1 minute more, ensuring the spices toast slightly for enhanced flavor.
- Simmer with broth and beans: Pour in the low-sodium chicken broth along with the black beans and their liquid. Scrape the bottom of the skillet to release any browned bits, which adds depth to the chili. Bring the mixture to a simmer, cover the skillet, and reduce the heat to medium-low. Let it cook gently for 10 minutes.
- Reduce and finish chili: Remove the lid and continue to cook the chili, stirring occasionally, until the liquid slightly reduces and the sweet potatoes are tender, approximately 10 minutes. Stir in chopped cilantro and fresh lime juice. Adjust seasoning with salt and pepper to taste.
- Serve: Divide the chili among shallow bowls. Serve alongside fried eggs and toasted cornbread. Top the chili with shredded cheddar cheese, sliced avocado, sour cream, and additional cilantro for garnish.
Notes
- Use low-sodium chicken broth to control salt levels in the dish.
- Removing chorizo casings ensures even cooking and better texture.
- Adjust chili powder to your heat preference or add more for extra spice.
- Sweet potatoes provide a nice sweetness that balances the spiciness of chorizo and chiles.
- Fried eggs and cornbread are traditional accompaniments that enhance the breakfast experience.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 70mg
