A tasty twist on an old favorite. Garnish with sliced avocado, cilantro, green onion, Cheddar cheese, sour cream, or any of your favorite chili toppings!



Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat a large skillet over medium-high heat. Saute chorizo, onion, and bell pepper until chorizo is mostly browned and vegetables soften, about 10 minutes. Add green chiles and garlic; saute for 3 to 5 minutes more.

  • Transfer sauteed mixture to a slow cooker. Add chili beans, diced tomatoes, sweet potato, tomato paste, chili powder, cinnamon, cloves, bay leaf, salt, and pepper. Mix well. Add water until chili is at your desired consistency.

  • Cook on High for at least 4 hours. Serve in deep bowls.

Cook's Notes:

Substitute chicken broth for the water if desired.

For easy prep, combine all ingredients into your slow cooker, except the water/broth. Mix and add liquid to desired consistency. Cook on High for 8 hours.

Nutrition Facts

375 calories; 17.8 g total fat; 65 mg cholesterol; 1596 mg sodium. 38.4 g carbohydrates; 18.5 g protein; Full Nutrition


Rating: 3 stars
Made as written with 3 cups of water. The biggest complaint was the cloves, it overpowered the chili and my family did not like it at all. I would make this again but leave out the cinnamon and cloves and reduce the water. Read More