Spicy chorizo and tomatillo chili with sweet potato and pumpkin seeds

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

2 Servings, 660 Calories/Serving

25 – 40 Minutes

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.

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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 organic yellow onion
  • 1 organic sweet potato
  • 4 or 5 sprigs organic fresh cilantro
  • 1 organic poblano (optional)
  • 1 ancho chile
  • optional
  • 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

Chef's Tip

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.

Ingredient IQ

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.

Nutrition per serving

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.

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 medium [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 browned and cooked through, 5 to 7 minutes. Using a slotted spoon, transfer the chorizo to a paper-towel-lined plate. Do not clean the pot.
While the chorizo cooks, start preparing the remaining ingredients.

2

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.

3

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 as you like. Season with salt and pepper and cook, stirring occasionally, until the vegetables start to soften, 4 to 5 minutes. Add the tomatillos and cook, stirring occasionally, until starting to soften, 2 to 3 minutes.
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.

Serve

Transfer the chili to individual bowls. Garnish with the coconut milk, pumpkin seeds, and cilantro and serve.

Kids Can!

  • Line a plate with paper towels.
  • Measure the onion.
  • Measure the water for the chili.
  • Garnish the chili.

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