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

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
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

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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