In order to bring you the best organic produce, some ingredients may differ from those depicted.
Spicy chorizo and tomatillo chili with sweet potato and pumpkin seeds
Soy-Free, Family-Friendly, Spicy, Gluten-Free, Dairy-Free, Paleo
2 Servings, 660 Calories/Serving
Fresh chorizo and tangy tomatillos, plus mild poblano and ancho chiles, all add up to one deeply flavorful (and paleo) chili; it’s so delicious, you won’t miss the beans.
In your bag
- ½ pound fresh loose chorizo (contains pork and spices)
- 1 organic yellow onion
- 1 organic sweet potato
- 4 or 5 sprigs organic fresh cilantro
- 1 organic poblano (optional)
- 1 ancho chile
- Sun Basket chili spice blend (cumin - dried Mexican oregano - ancho chile powder - granulated garlic)
- 1 pound crushed tomatillos
- ¼ cup coconut milk
- ¼ cup roasted pumpkin seeds
Use any leftover chili to make nachos as a fun snack the next day.
Make It Ahead
The chili (Steps 1 through 3, minus the cilantro prep) can be prepared up to 1 day ahead. Let cool, then cover and refrigerate overnight. When ready to serve, gently rewarm the chili, adding 1 to 2 tablespoons water as needed to loosen it, as you chop the cilantro.
Chile, spelled with an “e,” is a name for a hot pepper (and a country). Chile powder is made by grinding dried whole chile peppers. Chili powder, on the other hand, is a blend of chile powder and other spices and seasonings. Chili, spelled with an “i,” is a stew.
Calories: 660, Protein: 32g (64% DV), Fiber: 13g (52% DV), Total Fat: 41g (63% DV), Monounsaturated Fat: 8g, Polyunsaturated Fat: 7g, Saturated Fat: 11g (55% DV), Cholesterol: 75mg (25% DV), Sodium: 810mg (34% DV), Carbohydrates: 48g (16% DV), Total Sugars: 18g, Added Sugars: 0g (0% DV).
Contains: Tree Nuts (coconut)
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.
Wash produce before use
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.
While the chorizo cooks, start preparing the remaining ingredients.
Prep the remaining ingredients
- Peel and coarsely chop enough onion to measure 1 cup [2 cups].
- Scrub or peel the sweet potato. Cut the potato in half lengthwise, then crosswise into ¼-inch-thick half-moons.
- Coarsely chop the cilantro.
- If using the poblano, remove the stem, ribs, and seeds; coarsely chop the poblano. Wash your hands after handling.
- If using the ancho, remove the stem and shake out the seeds; tear the ancho into 3 or 4 pieces. Wash your hands after handling.
Cook the chili
Add the chorizo and 1½ cups [3 cups] water and bring to a boil. Reduce to a simmer and cook, stirring occasionally, until the tomatillos and ancho are completely soft, 8 to 10 minutes. Remove from the heat and season to taste with salt and pepper.
- Line a plate with paper towels.
- Measure the onion.
- Measure the water for the chili.
- Garnish the chili.