Chorizo Sweet Potato Chili: The Game Day Chili Series

This chorizo sweet potato chili brings together a pound of chorizo, black beans, sweet potato, poblano peppers, and bell pepper in a beef broth base. A spoonful of homemade guajillo adobo pulls everything together, adding another layer of chile flavor alongside cumin, chili powder, and garlic. The sweet potato softens into tender chunks that balance the seasoned chorizo. Black beans give the chili substance, while the peppers and onion build flavor into the broth. Avocado and an egg make a generous topping, and a splash of lime at the end brings some brightness to the bowl.

Great for those morning window games. Who says chili is only for dinner?

Ingredients

For the Chili

• 1 pound fresh Mexican-style chorizo, casings removed if necessary

• 1 can black beans, about 15 ounces, drained and rinsed, or about 1½ cups cooked black beans

• 1 medium sweet potato, peeled and cut into ½-inch cubes

• 2 poblano peppers, stems and seeds removed, diced

• 1 bell pepper, stem and seeds removed, diced

• 1 medium onion, diced

• 3 cloves garlic, minced

• 2 tablespoons prepared guajillo adobo sauce, plus more to taste

• 2 cups beef broth, plus more as needed

• 1 teaspoon ground cumin

• 1 teaspoon chili powder, adjusted to taste

• Salt, to taste

• Freshly ground black pepper, to taste

  
  

For Serving

• Sliced or diced avocado

• Eggs, cooked to your preference

• Lime wedges

  
  

Before You Start

Use fresh Mexican-style chorizo for this recipe. It breaks apart as it cooks and releases seasoned fat that you can use to cook the vegetables. Depending on the brand, it may already bring plenty of salt and chile heat, so hold back on extra seasoning until the chili has simmered.

Have the guajillo adobo ready before you begin. Start with a modest amount, especially if yours is concentrated or spicy. You can add more once it has cooked into the broth and you can taste how it works with the chorizo.

If you’re using dried black beans, cook them before adding them to the chili. Soaking alone does not make them ready for this recipe’s relatively short simmer. Canned beans should be drained and rinsed.

Cut the sweet potato into even pieces so they finish cooking together. Start with enough broth to let everything simmer comfortably, then adjust as needed. Too much liquid makes it harder to get a thick chili before the sweet potato becomes overly soft.

Directions

1. Brown the Chorizo

Cook the chorizo first to build the base for the chili.

• Place a large, heavy pot over medium heat.

• Add the chorizo and break it into small pieces with a spoon. Give the chorizo time against the bottom of the pot between stirs so it can develop some browning.

• Cook, stirring occasionally, until fully cooked and beginning to brown.

• If there is a large amount of rendered fat, spoon some off, leaving enough to coat the vegetables.

2. Soften the Onion and Peppers

Cook the vegetables in the seasoned fat.

• Add the onion, poblanos, and bell pepper.

• Cook for 6–8 minutes, stirring occasionally, until the onion softens and the peppers begin to become tender.

• Add the garlic and cook for about 30 seconds, just until fragrant.

• Lower the heat if the garlic or browned bits begin to scorch.

  
  

3. Add the Adobo and Spices

Briefly cook the seasonings before adding the liquid.

• Stir in the guajillo adobo, cumin, and chili powder.

• Cook for about 1 minute, stirring to coat the chorizo and vegetables.

• Add a splash of broth if the mixture starts sticking.

  
  

4. Simmer with the Sweet Potato and Beans

Let the sweet potato cook gently in the chile-seasoned broth.

• Add the sweet potato, black beans, and 2 cups beef broth.

• Scrape the bottom of the pot to loosen any browned bits.

• Bring to a gentle simmer, then reduce the heat.

• Partially cover and cook for 20–30 minutes, stirring occasionally, until the sweet potato is tender but still holds its shape.

• Add more broth in small amounts if the chili becomes too thick before the potato is cooked.

  
  

Keep the simmer gentle. A hard boil and frequent stirring can break up the sweet potato.

5. Adjust the Chili and Prepare the Toppings

Check the texture and seasoning before serving.

• If the chili is too thin, simmer uncovered for a few minutes.

• If it is too thick, stir in a little more broth.

• Taste and adjust the salt, black pepper, and guajillo adobo.

• Cook the eggs to your preference and slice or dice the avocado.

  
  

6. Finish with Avocado, Egg, and Lime

Add the toppings once the chili is in the bowl.

• Ladle the hot chili into bowls.

• Top each serving with avocado and an egg.

• Finish with a squeeze of fresh lime juice.

• Serve with extra lime wedges so everyone can adjust their bowl.

Add the lime a little at a time: enough to brighten the chili while keeping the chorizo and guajillo flavors at the center.

The Bus Stop BBQ Take

This chili works because each ingredient brings something useful. Chorizo supplies the seasoned base, sweet potato balances it with sweetness, and black beans add substance. The guajillo adobo ties the peppers and broth together without needing a long list of extra seasonings.

That fits the Bus Stop BBQ approach: build flavor into a component, then give it a useful place in the next dish. Here, the homemade adobo does that work in a pot of chili.

The avocado, egg, and lime finish the bowl with richness and acidity. Keep the lime handy at the table—a final squeeze is especially good against the chorizo.

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