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Sweet Potato & Chorizo Chili

by Leslie McDonald April 05, 2017

Sweet Potato & Chorizo Chili

10 min Prep Time 

30 min Cook Time 

40 min Total Time


  • 2 cups sweet potatoes, diced
  • 2 Tbsp. cooking fat (avocado oil, ghee, coconut oil)
  • 6 slices Pederson's Natural Farms No Sugar Bacon
  • 1 pound Pederon's Natural Farms No Sugar Chorizo
  • 1 cup onion, diced
  • 1 can (14.5 oz) fire roasted diced tomatoes
  • 1 cup tomato sauce
  • 1 tsp. chili powder
  • 1 tsp. cumin
  • 1/2 tsp. paprika
  • 2/3 tsp. garlic powder


  1. In a large pot over medium heat, cook your bacon. Once it is cooked, remove from the pot and drain on a plate. Crumble it and set aside.
  2. In the same pot (you can leave the bacon fat, or clean it out and add new cooking fat), add the diced sweet potatoes. Season with salt.
  3. Cover the pot and let the potatoes cook for 3 minutes.
  4. Uncover the pot and stir the potatoes so that they cook evenly. Continue to cook for another 3 minutes.
  5. Add the diced onions to the pot and cook for 2 minutes.
  6. Add the chorizo to the pot and break it up with a wooden spoon. Mix all of the ingredients while the chorizo cooks, for about 5-7 minutes.
  7. Add the diced tomatoes, tomato sauce and remaining spices to the pot and stir everything to combine.
  8. Cook the mixture over medium heat and bring to a boil. Once it bubbles, lower the heat and simmer for 7 minutes.
  9. Remove from the heat and serve in bowls topped with crumbled bacon.
  10. Enjoy!

Leslie McDonald
Leslie McDonald


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