If you love a breakfast dish packed with bold, smoky flavors, vibrant colors, and a satisfying kick, then the Chorizo Breakfast Chili with Sweet Potatoes is about to become your new morning obsession. This hearty and spicy morning dish combines the smoky richness of chorizo sausage with the natural sweetness and earthiness of sweet potatoes, creating a perfect harmony that fuels your day with energy and flavor. Whether you need a comforting meal on a chilly morning or a protein-packed start to your weekend, this recipe offers deliciousness and nutrition in every bite.

Why You’ll Love This Recipe

Flavor Explosion: The spicy chorizo and sweet potatoes blend creates a unique and bold taste that wakes up your palate.
Nutritious and Filling: Loaded with protein, fiber, and vitamins, this dish keeps you satisfied for hours.
Simple Preparation: Minimal ingredients and easy steps make this chili perfect for busy weekday mornings or relaxing weekends.
Versatile Meal: Great for breakfast, brunch, or even a cozy dinner option.
Colorful and Inviting: The vibrant colors from peppers, sweet potatoes, and spices make it as beautiful as it is delicious.

Ingredients You’ll Need

The secret to a standout Chorizo Breakfast Chili with Sweet Potatoes lies in fresh and well-balanced ingredients. Each component brings texture, taste, or aroma to the table, making the dish irresistible and wholesome.

Chorizo sausage: Use spicy or mild chorizo depending on your heat preference for rich smoky flavor.
Sweet potatoes: Diced sweet potatoes add natural sweetness and a tender bite that contrasts perfectly with chorizo.
Bell peppers: Colorful peppers contribute crunchy texture and bright flavor notes.
Onions and garlic: Classic aromatics build a deeply savory base for the chili.
Crushed tomatoes: Bring acidity and moisture to blend flavors into a cohesive stew.
Black beans: Add protein, fiber, and creaminess to round out the chili.
Spices (cumin, paprika, chili powder): Layer warm, smoky, and spicy notes throughout the dish.
Fresh cilantro: For a bright, herbaceous finish.
Optional toppings: Sour cream, avocado, or shredded cheese for creamy contrasts.

Variations for Chorizo Breakfast Chili with Sweet Potatoes

One of the best things about this recipe is how easy it is to customize. Mix and match vegetables, swap proteins, or adjust the spice level to make the chili your own personal favorite.

Vegetarian twist: Replace chorizo with crumbled tofu or tempeh for a plant-based option.
Extra heat: Add chopped jalapeños or a dash of cayenne pepper for more spice.
Additional veggies: Toss in zucchini, corn, or kale for added texture and nutrients.
Cheese Lover’s: Melt sharp cheddar or pepper jack cheese into the chili for a creamy boost.
Different beans: Swap black beans for pinto beans or kidney beans depending on what you have on hand.

Why Chorizo Breakfast Chili with Sweet Potatoes Rocks

How to Make Chorizo Breakfast Chili with Sweet Potatoes

Step 1: Cook the chorizo

Start by heating a large skillet over medium heat and crumble the chorizo into the pan. Cook until browned and fully rendered, about 5-7 minutes, stirring occasionally to break up the meat.

Step 2: Sauté the vegetables

Add diced onions, garlic, and bell peppers to the skillet. Cook until softened and fragrant, about 4-5 minutes, stirring frequently.

Step 3: Add sweet potatoes and spices

Stir in diced sweet potatoes along with cumin, paprika, chili powder, salt, and pepper. Mix well to coat everything evenly with the spices.

Step 4: Simmer with tomatoes and beans

Pour in crushed tomatoes and black beans. Bring the mixture to a simmer, cover the skillet, and cook for 15-20 minutes or until sweet potatoes are tender and the chili has thickened.

Step 5: Finish with fresh herbs

Stir in chopped fresh cilantro and adjust seasoning to taste. Serve hot with your favorite toppings.

Pro Tips for Making Chorizo Breakfast Chili with Sweet Potatoes

Use fresh chorizo: For the best flavor, choose fresh Mexican or Spanish chorizo rather than pre-cooked link sausage.
Cut sweet potatoes evenly: Uniform cubes ensure even cooking and perfect tenderness.
Simmer gently: Keep the heat low after simmering to avoid burning or drying out the chili.
Adjust spiciness: Balance the heat with mild or spicy chorizo and control the amount of chili powder.
Rest before serving: Let the chili rest for 5 minutes to deepen the flavor blend.

How to Serve Chorizo Breakfast Chili with Sweet Potatoes

Garnishes

Top with dollops of creamy sour cream or Greek yogurt, slices of ripe avocado, shredded cheese, and freshly chopped cilantro for freshness and texture contrast.

Side Dishes

Pair with toasted crusty bread, warm corn tortillas, or a refreshing side salad to complement the rich chili flavors.

Creative Ways to Present

Turn the chili into a breakfast bowl by adding a fried or poached egg on top, or stuff it inside bell peppers for a portable, flavor-packed meal.

Make Ahead and Storage

Storing Leftovers

Keep leftover chili in an airtight container in the refrigerator for up to 4 days to enjoy quick and easy breakfasts all week long.

Freezing

This chili freezes beautifully — portion it out into freezer-safe containers and store for up to 3 months without losing flavor or texture.

Reheating

Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally, to maintain the perfect consistency and warmth.

FAQs

Can I use turkey chorizo instead of regular chorizo?

Absolutely! Turkey chorizo is a leaner alternative that works well in this recipe without sacrificing flavor or texture.

Is this dish gluten free?

Yes, Chorizo Breakfast Chili with Sweet Potatoes is naturally gluten free as long as you check the labels on your chorizo and spices.

How spicy is this recipe?

The spiciness depends on the chorizo and chili powder used; you can adjust the heat by choosing mild or hot chorizo and controlling the amount of spices.

Can I make this recipe vegan?

Simply substitute the chorizo with plant-based alternatives like seasoned tofu crumbles or vegan sausage to make a delicious vegan version.

What can I serve with this chili for a complete breakfast?

Try serving it alongside scrambled eggs, warm tortillas, or a fresh fruit salad to balance the savory and spicy notes.

Final Thoughts

If you’re craving a breakfast that’s bursting with flavor, nutrition, and warmth, the Chorizo Breakfast Chili with Sweet Potatoes is a must-try. It’s easy to make, endlessly customizable, and guaranteed to become a cherished staple in your morning rotation. So grab your ingredients and get ready to enjoy a cozy, hearty meal that fuels your day the delicious way!

Chorizo Breakfast Chili with Sweet Potatoes

Author: Lina
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Gluten Free

Print Recipe

Description

Chorizo Breakfast Chili with Sweet Potatoes is a hearty and flavorful morning dish that combines smoky chorizo sausage with sweet potatoes, bell peppers, and black beans in a spiced tomato base. Packed with protein, fiber, and vibrant flavors, it makes a nutritious and satisfying start to your day, perfect for breakfast, brunch, or a cozy dinner.

Ingredients

Scale

Meat

8 oz spicy or mild chorizo sausage, crumbled

Vegetables

2 medium sweet potatoes, diced into even cubes
1 bell pepper, diced (use a mix of colors if desired)
1 medium onion, diced
2 cloves garlic, minced

Legumes

1 can (15 oz) black beans, drained and rinsed

Tomatoes

1 can (14 oz) crushed tomatoes

Spices

1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon chili powder
Salt and black pepper, to taste

Herbs

1/4 cup fresh cilantro, chopped

Optional Toppings

Sour cream or Greek yogurt
Sliced avocado
Shredded cheese (cheddar or pepper jack)

Instructions

Cook the chorizo: Heat a large skillet over medium heat and crumble in the chorizo. Cook for 5-7 minutes, stirring occasionally, until browned and fully rendered.
Sauté the vegetables: Add diced onions, minced garlic, and bell peppers to the skillet. Cook for 4-5 minutes until softened and fragrant, stirring frequently.
Add sweet potatoes and spices: Stir in the diced sweet potatoes, cumin, smoked paprika, chili powder, salt, and pepper. Mix well to evenly coat the vegetables and chorizo with the spices.
Simmer with tomatoes and beans: Pour in the crushed tomatoes and black beans. Bring the mixture to a simmer, cover, and cook for 15-20 minutes until the sweet potatoes are tender and the chili has thickened.
Finish with fresh herbs: Stir in chopped fresh cilantro and adjust seasoning to taste. Serve hot with your choice of toppings such as sour cream, avocado, or shredded cheese.

Notes

Use fresh Mexican or Spanish chorizo for best flavor instead of pre-cooked sausage links.
Cut sweet potatoes into uniform cubes for even cooking and tenderness.
Simmer gently on low heat to avoid burning or drying out the chili.
Adjust the spiciness by choosing mild or spicy chorizo and varying the amount of chili powder.
Allow the chili to rest for 5 minutes before serving to let the flavors meld.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Breakfast
Method: Stovetop
Cuisine: Mexican-inspired

Nutrition

Serving Size: 1 cup
Calories: 320 kcal
Sugar: 6 g
Sodium: 530 mg
Fat: 18 g
Saturated Fat: 6 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 6 g
Protein: 15 g
Cholesterol: 45 mg

Keywords: chorizo, breakfast chili, sweet potatoes, spicy breakfast, protein-packed, gluten free, southwestern, hearty breakfast