Chorizo Breakfast Chili
A delightful and hearty breakfast chili filled with fresh chorizo, vibrant vegetables, and rich flavors, perfect for cozy mornings.
Ingredients
Base Ingredients
- 2 Tbsp. vegetable oil To create a luscious base.
- 1 large yellow onion, chopped Adds a sweet aromatic touch.
- 2 medium poblano chiles, chopped For a spicy kick and vibrant color.
- 1 piece sweet potato (about 8 oz.), cut into 1/2" pieces Lends a creamy sweetness.
- 1 lb. fresh chorizo, casings removed Brings a flavor explosion.
Seasoning Ingredients
- to taste Kosher salt
- to taste freshly ground black pepper
Flavor Enhancers
- 2 cloves garlic, finely chopped Enhances richness.
- 1/4 cup tomato paste Adds depth and earthy undertone.
- 2 tsp. chili powder Essential spice.
- 1 tsp. ground cumin Gives an aromatic touch.
Liquid Ingredients
- 2 1/2 cups low-sodium chicken broth For a nourishing base.
- 1 can (15 oz.) black beans Adds protein and texture.
Finishing Touches
- 1/4 cup chopped fresh cilantro leaves and tender stems Provides a fresh finish.
- 1 Tbsp. fresh lime juice For a bright, zesty lift.
- Fried eggs for serving Fried eggs Tops off the dish perfectly.
- to taste toasted cornbread Great for serving.
- to taste shredded cheddar Creamy and delicious garnish.
- to taste sliced avocado Creamy garnish.
- to taste sour cream A delicious garnish.
Instructions
Preparation
- Heat the vegetable oil in a large skillet over medium-high heat, allowing it to shimmer.
- Add the chopped onion, poblano chiles, and sweet potato. Season with salt and pepper, cooking for about 5 minutes, stirring occasionally, until softened.
- Introduce the chorizo, breaking it up. Cook for another 3 to 5 minutes until browned and fragrant.
- Stir in the chopped garlic, cooking briefly before adding the tomato paste, chili powder, and ground cumin. Let this mixture cook for another minute.
- Pour in the chicken broth and black beans, scraping the bottom of the skillet to incorporate all bits. Bring to a simmer, then cover and reduce heat to medium-low for about 10 minutes.
- Uncover the chili and let it simmer for an additional 10 minutes, stirring occasionally until sweet potatoes are tender and chili has thickened.
- Just before serving, stir in the fresh cilantro and lime juice, adjusting seasoning as needed.
- Serve the chili in bowls topped with fried eggs, toasted cornbread, shredded cheddar, sliced avocado, and a dollop of sour cream.
Notes
Quality ingredients and proper seasoning are key for a rich flavor. Get creative with toppings for an elevated dish.