Chorizo Sweet Potato Chili {Paleo and Whole30}
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 4
- 1 tsp cumin
- 2 tsp chili powder
- 1/4 tsp fine sea salt
- 1/2 tsp smoked paprika
- 2 cups peeled and diced sweet potatoes
- 2 tbsp cooking fat - ghee coconut oil, bacon fat, etc.
- 4-6 slices uncured bacon cooked and drained
- 1 lb ground chorizo sausage (i bought mine at whole foo
- 1/2 medium onion diced (or one small)
- 14.5 oz can fire roasted crushed tomatoes
- 1/2 of a 15 oz can tomato sauce
- 1/2 tsp garlic powder*
- pinch cayenne pepper*
- green onion and avocado for garnish
- Carbohydrate 0.6177375 g
- Cholesterol 0 mg
- Fat 0.2013925 g
- Fiber 0.348037508964539 g
- Protein 0.16518625 g
- Saturated Fat 0.028736375 g
- Serving Size 1 1 serving (115g)
- Sodium 152.43775 mg
- Sugar 0.269699991035461 g
- Trans Fat 0.030417 g
- Calories 4 calories
Have your bacon cooked, drained, crumbled, and set asideIn a large skillet or saucepan, add cooking fat and melt over medium heat.Add diced sweet potatoes and stir to coat in the fat, sprinkle with salt, then cover the pan and cook about 2 minutes. Uncover and stir again to brown evenly. Continue to cook 2-5 minutes until soft, adjusting the heat to avoid burning.Once sweet potatoes are soft, add the diced onions and cook about a minute, stirring.Next, add the chorizo to the pan, breaking up lumps and stirring with a wooden spoon. Cook and stir over medium heat until nicely browned.Once the sausage and sweet potato mixture is browned, add the crushed tomatoes, tomato sauce, and all the spices and stir to combine flavors.Continue to cook and stir over medium heat until the mixture begins to bubble, then lower the heat and simmer for 5 minutes.Once ready to serve, add the bacon to the chili. Serve over your favorite greens and garnish individual servings with sliced green onion and avocado.Enjoy!
