Ingredients
- 1/2 pound uncooked chorizo, casings removed, Italian sausage
- 1/2 large onion, chopped
- 1 poblano peppers, finely chopped
- 1 jalapeno peppers, seeded and finely chopped
- 1 1/2 tablespoons tomato paste
- 1 1/2 large sweet potatoes, peeled and cut into 1/2-inch cubes
- 2 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
- 1 cans (15 ounces each) black beans, rinsed and drained
- 1 cups beef stock
- 1 tablespoons chili powder
- 1/2 tablespoon dried oregano
- 1/2 tablespoon ground coriander
- 1/2 tablespoon ground cumin
- 1/2 tablespoon smoked paprika
- 1/4 cup lime juice
- Optional: Chopped jalapenos, chopped red onion and crumbled queso fresco
Directions
In a large skillet, cook and stir chorizo/Italian sausage, poblanos and jalapenos over medium heat for 8-10 minutes or until chorizo is cooked. Using a slotted spoon. (put to the side to add later)
In the same pot cook onions.
Transfer onions to crock pot and stir in tomato paste.
Add potatoes, tomatoes, beans, stock and spices; stir to combine. Cover and cook on low for 6-7 hours or until potatoes are tender.
Stir in lime juice.
Top with chopped jalapenos and red onion, and crumbled queso fresco.