Chorizo Sweet Potato Chili

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  Chorizo, Pork(340g)
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  Yellow Onion
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  Garlic(120g)
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  Sweet Potato, Baked, Flesh Only(454g)

  Any sweet potato works. Medium = ~130g. Microwave 5-6 min to speed prep.

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  Canned Diced Tomatoes(425g)
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  Beans, Kidney, Canned, Drained(425g)
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  Beans, Black, Canned, Drained(425g)
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  Tomato Paste(170g)
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  Chili powder(15g)
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  Cumin, Ground(3g)
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  Oregano, Dried(3g)
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  2 cups water ($0.00)
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  Green Onion (Scallion)

Instructions

1. 1Squeeze the chorizo out of its casing into a large pot. Cook over medium-high heat for 5–7 minutes, breaking it apart with a spoon as it cooks, until no pink remains and the chorizo is browned. Drain excess fat if desired.
2. 2While the chorizo cooks, dice the onion and mince the garlic.
3. 3Add the diced onion and minced garlic to the pot. Stir and cook over medium heat for 3–4 minutes until the onion becomes translucent and fragrant.
4. 4Cut the sweet potato into ½-inch cubes. Add to the pot and stir to combine with the chorizo mixture.
5. 5Rinse and drain the kidney beans and black beans in a colander. Add the beans to the pot along with the diced tomatoes (with juices), tomato paste, chili powder, cumin, and oregano. Stir until well combined.
6. 6Cover the pot and bring to a simmer over medium heat. Simmer for 30–35 minutes, stirring occasionally, until the sweet potato is fork-tender and the flavors have melded.
7. 7Divide the chili evenly into 6 airtight containers while hot. Allow to cool to room temperature before sealing and refrigerating.
8. 8Top each serving with sliced green onions just before eating.