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Chorizo Sweet Potato Chili with Cabbage Slaw

Ingredients:

  • 1 cup dry pink beans, 2 15-ounce cans pink beans or kidney beans
  • 2 bay leaves
  • 1 tablespoon extra virgin olive oil, optional
  • 1 pound fresh chorizo, loose
  • 1 yellow onion, peeled and diced
  • 2 poblano peppers, trimmed, seeded, and diced
  • 1 pound sweet potatoes, peeled and diced
  • 1 tablespoon chili powder or use your favorite Mexican-inspired spice blend
  • Cayenne powder, to taste
  • 2 tablespoons tomato paste
  • 5 cups chicken stock
  • Salt and pepper to taste
  • For serving:
  • ¼ cup distilled white vinegar
  • 2–3 tablespoons sugar (use more if you like a sweeter slaw)
  • 1 cup thinly sliced red cabbage
  • 1 jalapeño pepper, trimmed and thinly sliced
  • 1/2 cup loosely packed cilantro, minced, plus more for serving
  • Pinch of salt
  • Sour cream

Instructions:

Prepare the dry beans:

  1. Place beans in a large pot with the bay leaves. Bring to a boil and then reduce heat, cover, and simmer for 2–3 hours until tender. Add more water as needed to keep the beans submerged. Once the beans are tender, season liberally with salt.
  2. Pour the beans and any liquid from the pot into a large bowl. Add 1 tablespoon extra virgin olive oil if you like. Discard bay leaves. Note: The beans can be prepared the night before; if using canned beans, skip this step.

Cook the chili:

  1. Place a pot on the stovetop over medium-high heat. Once hot, add the chorizo and cook, breaking it up as it cooks, for 8–12 minutes until browned and cooked through. Transfer the cooked chorizo to a paper towel-lined bowl using a slotted spoon. Strain off all but 1 tablespoon of fat from the pot. Return the pot to the stovetop over medium heat.
  2. Add the onion and poblano peppers to the pot. Sauté for 5 minutes. Add the sweet potatoes and season all over with salt and pepper. Sauté for 5–6 minutes.
  3. Add the chili powder and cayenne powder to the pot and cook, stirring regularly, for 1 minute. Add the tomato paste and stir to coat all of the vegetables in the paste. Cook for 3–4 minutes until the paste begins to sizzle and deepen in color.
  4. Pour in the chicken stock and stir to incorporate until smooth. Add a sprinkle of salt and pepper along with the cooked beans and cooked chorizo. Bring to a boil and then reduce heat, cover, and simmer for 30–40 minutes. Taste and adjust the seasonings as needed.

Prepare the cabbage:

  1. Combine the distilled white vinegar and sugar in a microwave-safe bowl. Microwave in 30-second increments until the sugar is dissolved.
  2. Place the cabbage, jalapeño, and cilantro in a large bowl. Season with a pinch of salt. Pour the vinegar-sugar mixture over top and toss to coat. Refrigerate for 30 minutes. Taste and season.

To serve:

  1. Ladle the chili between bowls and pile the cabbage garnish on top. Serve with a dollop of sour cream in each bowl. Garnish with more minced cilantro. Enjoy!

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