Hearty Chorizo and Black Bean Chili
with Mexican-Spiced Sweet Potatoes
We're giving chili night an upgrade with Mexican-seasoned sweet potatoes, smoky chorizo and hearty beans! A dollop of sour cream and a sprinkle of cheese finish each bowl with a fresh and creamy touch.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Chorizo Sausage, uncased
Beef Broth Concentrate
Crushed Tomatoes with Garlic and Onion
Cheddar Cheese, shredded
Not included in your delivery
Before starting, preheat the oven to 425˚F.Wash and dry all produce. Peel, then cut sweet potatoes into 1/2-inch pieces. Add sweet potatoes, half the Mexican Seasoning and 1/2 tbsp (1 tbsp) oil to an unlined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, flipping halfway through, until tender and golden-brown, 18-20 min.
Meanwhile, drain beans, reserving canning liquid. Rinse beans.Roughly chop cilantro.
Heat a large pot over medium-high heat. When hot, add 1/2 tbsp (1 tbsp) oil, then chorizo, remaining Mexican Seasoning and Tex-Mex paste. Cook, breaking up chorizo into smaller pieces, until no pink remains, 4-5 min.** Season with pepper.
Add broth concentrate, beans, crushed tomatoes and 1/2 cup (1 cup) canning liquid. (TIP: Use less liquid if you prefer a heartier chili!)Reduce heat to medium-low. Simmer, stirring occasionally, until chili thickens slightly, 6-9 min. Season with salt and pepper, to taste.
Stir sweet potatoes into chili. Divide chili between bowls. Top with cheese and cilantro. Dollop sour cream over top.