Chorizo chili with sweet potatoes and tomatillos

In order to bring you the best organic produce, some ingredients may differ from those depicted.

One-Pan Meal

Chorizo chili with sweet potatoes and tomatillos

Soy-Free, Family-Friendly, Gluten-Free, Dairy-Free, Paleo

2 Servings, 590 Calories/Serving

30–45 Minutes

Zippy chorizo and ancho chile, plus tangy tomatillos and our favorite garnishes, turn this paleo one-pan chile into a quick meal that tastes as if it’s been simmering all day.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ pound fresh loose chorizo (contains pork and spices)
  • 1 yellow onion
  • 1 sweet potato
  • 1 green bell pepper
  • 1 lime
  • 1 ancho chile (optional)
  • Sun Basket chili spice blend (chili powder - coriander - cumin - sweet paprika - granulated garlic)
  • 1 cup crushed tomatillos
  • 1 teaspoon pure maple syrup
  • ¼ cup coconut milk
  • ¼ cup roasted pumpkin seeds

Nutrition per serving

Calories: 590, Protein: 26g (52% DV), Fiber: 14g (56% DV), Total Fat: 38g (58% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 7g, Saturated Fat: 10g (50% DV), Cholesterol: 55mg (18% DV), Sodium: 1020mg (43% DV), Carbohydrates: 48g (16% DV), Total Sugars: 18g, Added Sugars: (Maple Syrup): 2g (4% DV).
Contains: Tree Nuts

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

1

Cook the chorizo

  • 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.

2

Prep the remaining chili 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.

3

Cook the chili

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.

Serve

Transfer the chili to individual bowls and garnish with the coconut milk and pumpkin seeds. Serve with the lime wedges.
Kids Can!
  • Scrub the sweet potato.
  • Measure the water for the chili.
  • Add the garnishes.