Ingredients
- 2 cups peeled and diced sweet potatoes
- 2 tbsp cooking fat - ghee coconut oil, bacon fat, etc.
- 1/4 tsp fine sea salt
- 4-6 slices uncured bacon cooked and drained
- 1 lb ground chorizo sausage I bought mine at Whole Foods
- 1/2 medium onion diced (or one small)
- 14.5 oz can Fire Roasted Crushed Tomatoes
- 1/2 of a 15 oz can tomato sauce
- 2 tsp chili powder
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder*
- Pinch cayenne pepper*
- Green onion and avocado for garnish
Instructions
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Have your bacon cooked, drained, crumbled, and set aside
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In a large skillet or saucepan, add cooking fat and melt over medium heat.
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Add diced sweet potatoes and stir to coat in the fat, sprinkle with salt, then cover the pan and cook about 2 minutes. Uncover and stir again to brown evenly. Continue to cook 2-5 minutes until soft, adjusting the heat to avoid burning.
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Once sweet potatoes are soft, add the diced onions and cook about a minute, stirring.
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Next, add the chorizo to the pan, breaking up lumps and stirring with a wooden spoon. Cook and stir over medium heat until nicely browned.
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Once the sausage and sweet potato mixture is browned, add the crushed tomatoes, tomato sauce, and all the spices and stir to combine flavors.
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Continue to cook and stir over medium heat until the mixture begins to bubble, then lower the heat and simmer for 5 minutes.
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Once ready to serve, add the bacon to the chili. Serve over your favorite greens and garnish individual servings with sliced green onion and avocado.
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Enjoy!
Recipe Notes
*Both of these ingredients are optional, you can also add more if you'd like!