Chorizo chili with sweet potatoes and tomatillos

• Cut a small corner from the chorizo packaging and drain off any excess liquid. Transfer to a plate; pat dry with a paper towel.

In a large sauce pot over medium heat, warm 2 teaspoons [1 TBL] oil until hot but not smoking. Add the chorizo, season lightly with salt, and cook, stirring to break up the meat, until lightly browned but not yet cooked through, 4 to 5 minutes. Transfer to a paper-towel-lined plate. Do not clean the pot.
While the chorizo cooks, start preparing the remaining ingredients.

• Peel and coarsely chop the onion.
• Scrub or peel the sweet potato. Trim the ends and cut the potato in half lengthwise. Cut each half lengthwise into ½-inch-thick slices, the slices crosswise into ½-inch cubes.
• Remove the stem, ribs, and seeds from the bell pepper; coarsely chop the pepper.
• Cut the lime into wedges for garnish.
• If using the ancho, remove the stem and shake out the seeds; finely chop enough ancho to measure up to 2 tablespoons [3 TBL]. Wash your hands after handling.

In the same pot used for the chorizo, if dry, add 1 to 2 tablespoons [2 to 3 TBL] oil. Warm over medium-high heat until hot but not smoking. Add the onion, sweet potato, bell pepper, chili spice blend, and as much ancho as you like. Season with salt and cook, stirring occasionally, until the vegetables begin to soften and brown, 5 to 7 minutes.
Add the tomatillos, chorizo, and 2 cups [3 cups] water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the chorizo is cooked through and the chili has thickened, 8 to 10 minutes. Stir in the maple syrup. Remove from the heat and season to taste with salt and pepper.

Transfer the chili to individual bowls and garnish with the coconut milk and pumpkin seeds. Serve with the lime wedges.