Slow Cooker Sweet Potato and Chorizo Chili

Ingredients

• 1 tablespoon olive oil
• 1 pound chorizo sausage, casings removed and crumbled
• 1 onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups chicken broth
• 1 (14.5 ounce) can diced tomatoes
• 1 (15 ounce) can black beans, drained and rinsed
• 3 sweet potatoes, peeled and diced
• 1/4 cup chopped fresh cilantro

Directions

1. Heat the olive oil in a large skillet over medium-high heat. Add the chorizo and cook, stirring occasionally, until it is browned and cooked through, about 5 minutes.
2. Add the onion, bell pepper, garlic, cumin, smoked paprika, oregano, salt, and pepper. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
3. Transfer the chorizo and vegetables to a 6-quart or larger slow cooker.
4. Add the chicken broth, tomatoes, beans, and sweet potatoes to the slow cooker. Stir to combine.
5. Cover and cook on low for 6 to 8 hours, or until the sweet potatoes are tender.
6. Stir in the cilantro before serving.

Interesting Facts

• Chorizo is a spicy sausage that is popular in Mexican and Spanish cuisine.
• Sweet potatoes are a great source of vitamins and minerals, including Vitamin C, Vitamin B6, and potassium.
• This chili can be served with rice, over a baked potato, or with tortilla chips.