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
Gluten-Free Friendly, Dairy-Free, Soy-Free, Paleo, Mediterranean, Spicy, Protein Plus
2 Servings, 770 Calories/Serving
Enjoy more chill-time with this easy chili recipe featuring spicy chorizo, mild poblano, and tangy tomatillos. Coconut milk adds a cool finishing touch to this red-hot meal.
In your bag
- ½ pound fresh loose chorizo (contains pork and spices)
- 1 organic yellow onion
- 1 organic sweet potato
- 1 organic poblano (optional)
- Sunbasket chili spice blend (cumin - dried Mexican oregano - ancho chile powder - granulated garlic)
- 2 tablespoons ancho chile powder (optional)
- 1 pound crushed tomatillos
- ¼ cup coconut milk
- 3 tablespoons dry-roasted pumpkin seeds
Calories 770, Total Fat 36g (46% DV), Sat. Fat 12g (60% DV), Trans Fat 0g, Cholest. 45mg (15% DV), Sodium 660mg (29% DV), Total Carb. 82g (30% DV), Fiber 22g (79% DV), Total Sugars 41g (Incl. 0g Added Sugars, 0% DV), Protein 35g
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
Prep and brown 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-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the chorizo and cook, stirring to break up the meat, until lightly browned but not yet cooked through, 2 to 3 minutes. Using a slotted spoon, transfer the chorizo to a paper-towel-lined plate. Do not clean the pot. While the chorizo is browning, 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.
- If using the poblano, remove the stem, ribs, and seeds; coarsely chop the poblano. Wash your hands after handling.
Cook the chili
In the same pot used for the chorizo, warm the residual fat over medium-high heat until hot but not smoking. Add the onion, sweet potato, chili spice blend, and as much poblano and ancho chile powder as you like. Season with salt and pepper and cook, stirring occasionally, until the vegetables start to soften, 6 to 8 minutes. Add the tomatillos and cook, stirring occasionally, until starting to soften, 2 to 3 minutes.
Add the chorizo and 1¼ cups [2½ cups] water and bring to a boil, then reduce to a simmer. Cook, stirring occasionally, until the sweet potato and poblano are completely tender and the chorizo is cooked through, 15 to 18 minutes. Remove from the heat and season to taste with salt and pepper.
Transfer the chili to individual bowls. Garnish with the coconut milk and pumpkin seeds and serve.
- Line a plate with paper towels.
- Measure the onion.
- Scrub the sweet potato.
- Measure the water for the chili.
- Garnish the chili.