Black Bean, Chorizo & Sweet Potato Chili

• 1 pound uncooked chorizo, casings removed, or spicy bulk pork sausage
• 1 large onion, chopped
• 2 poblano peppers, finely chopped
• 2 jalapeno peppers, seeded and finely chopped
• 3 tablespoons tomato paste
• 3 large sweet potatoes, peeled and cut into 1/2-inch cubes
• 4 cans (14-1/2 ounces each) fire-roasted diced tomatoes, undrained
• 2 cans (15 ounces each) black beans, rinsed and drained
• 2 cups beef stock
• 2 tablespoons chili powder
• 1 tablespoon dried oregano
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• 1/4 cup lime juice
• Optional: Chopped jalapenos, chopped red onion and crumbled queso fresco

1. 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.
2. 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.

chorizo, onion, peppers, peppers, tomato paste, sweet potatoes, tomatoes, black beans, beef stock, chili powder, oregano, ground coriander, ground cumin, paprika, lime juice, red onion

Taken from www.tasteofhome.com/recipes/black-bean-chorizo-sweet-potato-chili/ (may not work)