Chorizo & Sweet Potato Stew – A Warm, Hearty, and Flavorful Comfort Meal
This Chorizo & Sweet Potato Stew blends smoky chorizo with creamy sweet potatoes in a bold tomato broth for a rich, hearty meal. Easy to make and nutrient-packed, it’s perfect for chilly evenings or year-round comfort. Ideal for meal-prepping or feeding a crowd.
DifficultyEasy
Servings6
Prep time15 minutes
Cook time35 minutes
Total time50 minutes
Ingredients
For the Stew:
- 12 oz chorizo, sliced or crumbled (Mexican for fresh, Spanish for smoky)
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 garlic, minced
- 1 red bell pepper, diced
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp chili powder (optional, for extra heat)
- 1/2 tsp salt (adjust to taste)
- 1/2 tsp black pepper
- 2 medium sweet potatoes, peeled and cubed (about 3 cups)
- 1 (14.5 oz) can diced tomatoes
- 4 cups low-sodium chicken broth
- 1 (15 oz) can black beans, drained and rinsed
- 1 bay leaf
- 1/2 tsp dried oregano
- 1/2 tsp crushed red pepper flakes (optional for extra spice)
For Garnishing (Optional):
- Fresh cilantro, chopped
- Avocado slices
- Lime wedges
- Crumbled queso fresco or feta
Let's Get Cooking!
Instructions:
- 1
Brown the Chorizo
- Heat 1 tablespoon olive oil in a large Dutch oven over medium-high heat.
- Add sliced or crumbled chorizo and cook for 4-5 minutes, stirring occasionally, until browned and slightly crispy.
- Remove chorizo with a slotted spoon and set aside. Leave about 1 tablespoon of drippings in the pot for flavor.
- 2
Sauté the Aromatics
- In the same pot, add diced onion, bell pepper, and garlic.
- Cook over medium heat for 4-5 minutes, until soft and fragrant.
- Stir in smoked paprika, cumin, chili powder, salt, and black pepper, cooking for another minute to toast the spices.
- 3
Build the Stew
- Add sweet potatoes, diced tomatoes (with juices), and chicken broth to the pot.
- Stir in black beans, bay leaf, oregano, and red pepper flakes (if using).
- Bring to a gentle boil, then reduce heat to low, cover, and simmer for 25 minutes, or until sweet potatoes are fork-tender.
- 4
Finish & Serve
- Return the cooked chorizo to the pot and stir to combine.
- Simmer uncovered for 5 more minutes, allowing flavors to meld.
- Taste and adjust seasoning if needed.
- Remove the bay leaf, then ladle into bowls and garnish with fresh cilantro, avocado, lime wedges, or queso fresco.
Equipment
Recipe Notes and Variations
Recipe Notes
✔ Best Type of Chorizo to Use
- Mexican Chorizo: Fresh, crumbly, and highly seasoned. This adds a bold, spicy flavor and blends into the broth.
- Spanish Chorizo: Cured and smoky, holding its shape when sliced. Adds a rich, deep flavor to the stew.
- Alternative: If you can’t find chorizo, try using spicy Italian sausage or Andouille sausage for a similar kick.
✔ How to Make the Stew Thicker
- Mash some of the sweet potatoes or blend a portion of the stew for a creamy texture.
- If you prefer a brothier consistency, add an extra 1 cup of broth.
✔ How to Store & Reheat
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Place in a freezer-safe container for up to 3 months.
- Reheat: Warm gently on the stovetop over low heat or microwave in 30-second intervals, stirring in between.
✔ Best Toppings & Serving Suggestions
- Toppings: Fresh cilantro, crumbled queso fresco, avocado, or a squeeze of lime juice.
- Side Dishes: Serve with crusty bread, rice, tortillas, or cornbread for a complete meal.
Recipe Variations
1. Make It Vegetarian/Vegan
✔ Swap the chorizo for smoked tofu, tempeh, or mushrooms.
✔ Use vegetable broth instead of chicken broth.
✔ Add extra black beans, chickpeas, or lentils for protein.
2. Low-Carb & Keto-Friendly Version
✔ Replace sweet potatoes with cauliflower, zucchini, or turnips.
✔ Use a high-fat chorizo and add extra olive oil or avocado slices for keto-friendly fat content.
3. Extra Spicy Stew
✔ Add ½ teaspoon chipotle powder or diced jalapeños for a smoky kick.
✔ Use hot Mexican chorizo instead of mild.
4. Add More Protein
✔ Stir in shredded rotisserie chicken in the last 10 minutes.
✔ Add cooked quinoa or lentils for extra plant-based protein.
5. Make It a Complete Meal
✔ Serve over steamed rice, quinoa, or cauliflower rice.
✔ Pair with warm tortillas or cornbread.
Why You’ll Love This Chorizo & Sweet Potato Stew
This spicy, smoky, and naturally sweet stew is comforting, nutrient-packed, and perfect for meal prep. Whether you need a hearty winter stew, a healthy weeknight dinner, or a make-ahead freezer meal, this chorizo and sweet potato stew is the perfect choice.
Try it today and enjoy a warm, satisfying bowl full of flavor!
Nutrition
| Calories | 420 |
| Carbohydrates | 42g |
| Cholesterol | 55mg |
| Fat | 18g |
| Fiber | 8g |
| Protein | 23g |
| Saturated Fat | 6g |
| Sodium | 850mg |
| Sugar | 11g |
| Unsaturated Fat | 10g |
History, Evolution & Inspiration Behind This Dish
The Spanish & Latin American Influence
Chorizo is a beloved ingredient in Spanish, Portuguese, and Latin American cuisines. This heavily spiced, smoky sausage is often used in stews, soups, and rice dishes to add depth and rich umami flavor. While traditionally made with pork and a blend of smoked paprika, garlic, and spices, there are many variations, including Mexican chorizo (fresh and crumbly) and Spanish chorizo (cured and smoky).
Incorporating sweet potatoes into stews is a common practice in Latin American and African cuisine, where their natural sweetness helps balance out bold and spicy flavors. This stew draws inspiration from those traditions, blending sweet, smoky, and spicy elements for a dish that is both comforting and nourishing.
Why You’ll Love This Recipe
✔ One-Pot Meal: Everything cooks together, making cleanup quick and easy.
✔ Incredibly Flavorful: The smoky chorizo, sweet potatoes, and spices create a bold, satisfying taste.
✔ Perfect for Meal Prep: Stores well and tastes even better the next day.
✔ Customizable: Easily adjust the heat level or swap ingredients to suit your preferences.
✔ Nutrient-Rich: Packed with protein, fiber, and vitamins, this stew is both hearty and healthy.
