Ingredients
1 pound uncooked chorizo, casings removed, or spicy bulk pork sausage1 large onion, chopped2 poblano peppers, finely chopped2 jalapeno peppers, seeded and finely chopped3 tablespoons tomato paste3 large sweet potatoes, peeled and cut into 1/2-inch cubes4 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained2 cans (15 ounces each) black beans, rinsed and drained2 cups beef stock2 tablespoons chili powder1 tablespoon dried oregano1 tablespoon ground coriander1 tablespoon ground cumin1 tablespoon smoked paprika1/4 cup lime juiceOptional: Chopped jalapenos, chopped red onion and crumbled queso fresco
Preparation
In a large skillet, cook and stir the chorizo, onion, poblanos and jalapenos over medium heat for 8-10 minutes or until chorizo is cooked. Using a slotted spoon, transfer to a 6-qt. slow cooker.
Stir in tomato paste. Add the 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. If desired, top with chopped jalapenos, chopped red onion and crumbled queso fresco.
