Description
Chorizo Breakfast Chili is a hearty and flavorful one-pan dish featuring spicy fresh chorizo, tender sweet potatoes, poblano chiles, and black beans simmered in a rich broth. Topped with fried eggs, shredded cheddar, avocado, and sour cream, it makes for a satisfying and comforting breakfast or brunch.
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, to taste
- Freshly ground black pepper, to taste
- 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, with liquid
- 1/4 cup chopped fresh cilantro leaves and tender stems, plus more for topping
- 1 Tbsp. fresh lime juice
For Serving and Toppings
- Fried eggs
- Toasted cornbread
- Shredded cheddar cheese
- Sliced avocado
- Sour cream
Instructions
- Prepare the base: Heat vegetable oil in a large skillet over medium-high heat. Add the chopped onions, poblano chiles, and sweet potato pieces. Season generously with kosher salt and freshly ground black pepper. Cook while stirring occasionally until the vegetables begin to soften and develop brown spots, about 5 minutes.
- Cook the chorizo and spices: Add the fresh chorizo to the skillet, breaking it up with a wooden spoon. Cook until evenly browned, about 3 to 5 minutes. Mix in the garlic, tomato paste, chili powder, and cumin. Continue stirring and cook for an additional minute until the mixture becomes fragrant.
- Add broth and beans: Pour in the low-sodium chicken broth and the black beans along with their liquid. Scrape the bottom of the skillet to release any browned bits. Bring the chili to a simmer, then cover and reduce the heat to medium-low. Let it cook for 10 minutes.
- Simmer and reduce: Remove the lid and continue cooking uncovered, stirring occasionally, until the chili thickens slightly and the sweet potatoes are tender, about 10 more minutes. Stir in the fresh cilantro and lime juice, then season with additional salt and pepper to taste.
- Serve: Spoon the chili into shallow bowls. Serve alongside fried eggs and toasted cornbread. Top the chili with shredded cheddar, sliced avocado, sour cream, and more chopped cilantro as desired for extra flavor and creaminess.
Notes
- Use fresh chorizo for best flavor and texture; remove casings before cooking.
- Adjust the amount of chili powder and poblano chiles to control the spice level.
- Sweet potatoes can be substituted with regular potatoes if preferred.
- This dish can be prepped in advance and gently reheated, though fried eggs are best made fresh.
- Serve with warm, toasted cornbread for a classic comforting combination.
Nutrition
- Serving Size: 1 bowl (about 1/5 of recipe)
- Calories: 380
- Sugar: 5g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 7g
- Protein: 18g
- Cholesterol: 105mg
