Chorizo Sweet Potato Chili

Ingredients

• 3 links Mexican chorizo (about ¾ lb.), $2.63)
• 1 yellow onion ($0.70)
• 2 cloves garlic ($0.08)
• 1 lb. sweet potato ($1.88)
• 1 15 oz. can diced tomatoes ($1.06)
• 1 15 oz. can kidney beans ($0.94)
• 1 15 oz. can black beans ($0.94)
• 1 6 oz. can tomato paste ($0.94)
• 1 Tbsp chili powder ($0.30)
• 1/2 tsp ground cumin ($0.05)
• 1/2 tsp dried oregano ($0.05)
• 2 cups water ($0.00)
• 1 bunch green onions ($0.96)

Instructions

1. Brown
2. Squeeze the chorizo out of its casing and into a large pot. Cook the chorizo over medium heat, breaking it up as it browns. After it is fully browned, drain the excess fat from the pot (if desired).
3. Prep
4. While the chorizo is browning, dice the onion and mince the garlic.
5. Saute
6. Add the diced onion and minced garlic to the pot after draining the fat. Continue to stir and cook.
7. Cook
8. Peel the sweet potato and cut it into 1/2 inch cubes. Add the diced sweet potato to the pot and continue to stir and cook.
9. Combine
10. Rinse and drain the canned kidney and black beans in a colander. Add the beans to the pot along with the diced tomatoes (with juices), tomato paste, chili powder, cumin, oregano, and water.
11. Simmer
12. Stir until everything is well combined. Place a lid on the pot and allow the chili to come up to a simmer. Let it simmer for 30 minutes, stirring occasionally, or until the sweet potatoes have softened.
13. Serve hot, topped with sliced green onions.