Spice up your chili routine with a thick, hearty Spicy Chorizo Chili. This easy one-pot recipe combines bold Mexican chorizo sausage, smoky spices, and the natural sweetness of sweet potato for a comforting dinner that’s perfect for meal prep and freezer-friendly.
I love spicy food, even when my family prefers milder flavors. This Spicy Chorizo Chili is one of those dishes I make when I want a little heat. Mexican chorizo brings the punch, while sweet potato balances the spice with a touch of natural sweetness. Fire-roasted tomatoes and smoked paprika add depth, and a splash of maple syrup ties everything together.
Why you’ll love this recipe
- A bold twist on classic chili: spicy chorizo paired with sweet potato, beans, warm spices and a hint of maple syrup.
- Simple one-pot preparation makes it ideal for busy evenings and easy cleanup.
- Improves with time—great for making ahead, meal prep, and freezing for later.
Recipe ingredients
This chili relies on a variety of ingredients to build layers of flavor: smoky fire-roasted tomatoes, chili powder and smoked paprika for warmth, and sweet potato and maple syrup for balance. The full ingredient list follows in the recipe card below.
- Chorizo — Use Mexican chorizo (ground or links with casings removed). It provides spicy, seasoned pork flavor ideal for this chili.
- Sweet potato — Adds sweetness and color; can be swapped with butternut or kabocha squash or omitted if desired.
- Poblano pepper — Mildly spicy and smoky; substitute with another chili pepper or omit.
- Maple syrup — A little syrup softens the heat and complements the smoky notes. Omit if watching sugar intake.
- Spices — Chili powder, smoked paprika, and ground cumin build the chili’s savory backbone.
- Beans — Black beans and kidney beans make the chili hearty; use one or both depending on your preference.
- Tomato paste and fire-roasted tomatoes — Tomato paste adds concentrated richness; fire-roasted tomatoes add a smoky dimension.
How to make chili with chorizo
This chili is straightforward to prepare and is forgiving enough to make ahead. Prepping vegetables in advance speeds up the process on busy nights.
- Sauté the onion in a tablespoon of oil until softened. Add chorizo and cook until no longer pink, breaking it into pieces as it cooks.
- Add garlic and spices; cook briefly until fragrant. Stir in diced sweet potato and chopped poblano and cook a minute more.
- Mix in tomato paste, fire-roasted diced tomatoes and chicken stock; bring to a boil. Reduce to a simmer, then add the drained beans, maple syrup, salt and pepper.
- Simmer uncovered for 20–25 minutes until sweet potatoes are tender and the chili has thickened. Finish with chopped cilantro and lime juice, then adjust seasoning to taste.
Recipe FAQs
Chorizo is usually made from seasoned pork and is common in Mexican and Spanish cuisines. For this recipe, Mexican-style chorizo—raw and highly seasoned—is recommended.
Which chorizo should I use?
Use Mexican chorizo (sold ground or in links). Do not use cured Spanish chorizo, which is firm and ready-to-eat like salami.
What flavors pair well with chorizo?
Chorizo favors smoky, sweet, and acidic flavors. Smoked paprika, sweet potato, maple syrup and lime juice balance the heat and smokiness nicely.
What if my chili is too watery?
Cook uncovered so liquid can reduce. If it remains too thin, add more tomato paste and simmer until the desired consistency is reached.
Serving suggestions
Serve this chili with a slice of warm cornbread or a fresh side salad for a complete meal. Garnish with lime wedges, extra cilantro, shredded cheese, or sour cream as desired.
- Classic pairings: skillet cornbread or honey cornbread muffins.
- Quick sides: butter lettuce salad or a massaged kale salad.
- Garnishes: lime, cilantro, cheese, sour cream.
Recipe notes
- Make ahead: Vegetables can be prepped in advance. Chili can be stored in the refrigerator for up to 3 days or frozen for up to 3 months.
- If the chili is thicker than you prefer, add about 1/2 cup more stock to loosen it.
- Sweet potato may be swapped with butternut or kabocha squash or left out altogether.
Recipe: Spicy Chorizo Chili
Spicy Chorizo Chili
Servings: 8 | Prep: 10 mins | Cook: 25 mins | Total: 35 mins
Summary: A smoky, spicy, and slightly sweet chili made with Mexican chorizo, sweet potato, beans, and fire-roasted tomatoes. Easy to prepare and great for leftovers.
Equipment
Large sauté pan or Dutch oven (for example: Le Creuset 5 1/2 Quart Dutch Oven)
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 lb Mexican chorizo sausage (mild or spicy, ground or links with casings removed)
- 1 small onion, chopped
- 3 cloves garlic, minced
- 2 tablespoons chili powder
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 small sweet potato, peeled and cut into 1/2″ pieces
- 1 large poblano pepper, stemmed, seeded and chopped
- 4 ounces tomato paste
- 14 ounces fire-roasted diced tomatoes
- 3 cups chicken stock (homemade or low sodium store-bought)
- 15 ounces black beans, rinsed and drained
- 15 ounces kidney beans, rinsed and drained
- 3 tablespoons pure maple syrup
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper, plus more to taste
- 1/4 cup chopped cilantro, plus more for serving (optional)
- 1 lime, juiced, plus wedges for serving (optional)
Instructions
- Heat oil over medium heat in a large sauté pan or Dutch oven. Add onion and cook 3 minutes until softened. Add chorizo, break into pieces, and cook about 5 minutes until no longer pink.
- Add garlic and spices; cook 30 seconds until fragrant. Add sweet potato and poblano and cook 1 minute more.
- Stir in tomato paste, fire-roasted tomatoes, and chicken stock. Bring to a boil, then reduce heat to medium-low.
- Add the beans, maple syrup, salt and pepper. Simmer uncovered 20–25 minutes until sweet potatoes are tender and chili has thickened.
- Remove from heat, stir in cilantro and lime juice, taste and adjust salt and pepper. Serve with desired garnishes.
Notes
- Prep vegetables ahead to speed up weeknight cooking. Chili often tastes better the next day.
- If too thick, add 1/2 cup more stock.
- Store in the refrigerator up to 3 days or freeze for up to 3 months.
Nutrition (per serving)
Calories: 416 kcal, Carbohydrates: 45 g, Protein: 21 g, Fat: 18 g, Saturated Fat: 6 g, Cholesterol: 35 mg, Sodium: 811 mg, Potassium: 801 mg, Fiber: 12 g, Sugar: 9 g, Vitamin A: 3952 IU, Vitamin C: 21 mg, Calcium: 83 mg, Iron: 5 mg
Did you try this recipe? If so, leave a review below and tag @flavorthemoments on social media so I can see what you made!