Chorizo, Kale and Sweet Potato Stew is hearty, nutritious low-carb goodness for the perfect comfort food when you need it!
The inspiration behind this recipe:
Spring is beginning to roll in here in the Mid-South and it’s truly amazing! Tulip magnolias, forsythia, daffodils, dogwoods! If God did one thing for the South, he gave it a wondrous and glorious springtime. However, summer is when we get our punishment from the intense heat.
Although this beauty is happening by day, it still gets dark before 6:00, the nights are C-O-L-D and we have to light the fireplace to take away the chill. Because of that, I still crave a little comfort food like this Paleo-friendly and low-carb Chorizo, Kale and Sweet Potato Stew.
Because spring is right around the corner, I didn’t want to go too meat-heavy. Chorizo is the right amount of heartiness while the kale and sweet potatoes move this stew to the lighter side. Be sure to buy the right type of chorizo as there are two different types but both made with pork.
What is the difference between Mexican Chorizo and Spanish Chorizo?
- Mexican chorizo is raw and generally sold in the meat department in 1-pound packages resembling ground beef or in casings like sausage.
- Spanish chorizo (often found near the deli) is cured and is quite dry in texture, similar to pepperoni. This type is best served as part of a tapas plate.
I wanted to keep the sausage link appearance so I browned the links in the pot first then transferred it to the oven to finish cooking. After that, I sliced it and added it back to the stew.
The kale and sweet potatoes cook right in the stew. A splash of vinegar at the end makes this stew really sing!
This delicious stew reheats well and also freezes great!
Enjoy this dish and enjoy the beautiful gift of spring!
More great hearty soups and stews you’ll love!
- Sausage and Lentil Soup with Kale
- Creamy Potato, Kielbasa and Kale Soup
- Farmhouse Cabbage Soup with Cannellini Beans and Kielbasa
- Cold-Fighting Chicken Soup with Kale and Orzo
- Smoky Spanish Vegetable and White Bean Soup with Kale
- Old-Fashioned Potato Cabbage and Kielbasa Soup
- Chorizo White Bean and Vegetable Soup
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Chorizo Kale and Sweet Potato Stew
Chorizo, Kale and Sweet Potato Stew is hearty, nutritious low-carb goodness for the perfect comfort food when you need it!
Ingredients
- 2 tablespoons olive oil (or as needed)
- 1 pound fresh chorizo sausage links
- 1 large onion, chopped
- 1 large green bell pepper, chopped
- 1 large red bell pepper, chopped
- 4 cloves garlic, minced
- 2 tablespoons Hungarian paprika
- 2 teaspoons curry powder
- Cayenne pepper, to taste
- 4 cups chicken broth
- 1 can (14.5-ounce) diced fire-roasted tomatoes, undrained
- 1 can (8-ounce) tomato sauce
- 2 large sweet potatoes (about 1 pound), peeled and cubed
- 1 large bunch kale, tough stems removed, thinly sliced
- 2 tablespoons red wine vinegar
- salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 375 degrees.
- Heat olive oil in a large, heavy pot over medium-high heat.
- Add the chorizo links, reduce heat to medium and brown well on all sides.
- Transfer to a baking sheet and finish in the oven for 10 minutes. Let cool to the touch, then slice into small rounds. (It's okay if not 100% cooked, it will finish in the stew. You just want to be able to slice it easily.)
- Refresh oil in the pot if needed. Add the onion and peppers and cook 7-8 minutes or until softened.
- Add garlic, paprika, curry powder and cayenne and cook briefly until aromatic, approximately 15 seconds.
- Add chicken broth, diced tomatoes, tomato sauce, sweet potatoes and sliced chorizo.
- Bring to a boil, reduce heat to low, cover and simmer 15 minutes or until sweet potatoes are almost tender.
- Add the kale and cook 5 more minutes until wilted. Add the vinegar and season to taste with salt and black pepper.
Nutrition Information:
Yield:
6Serving Size:
4-6Amount Per Serving: Calories: 488Total Fat: 35gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 70mgSodium: 1754mgCarbohydrates: 22gFiber: 5gSugar: 9gProtein: 22g
The nutritional information above is computer-generated and only an estimate. Please do your own research with the products you're using if you have a serious health issue or are following a specific diet.
Nancy Ruth says
I just made this. Soooooo good. I did not slice the chorizo, but took off the casing and let it cook loose in the stew pot. I tasted it and found it lacking…..BECAUSE I FORGOT THE RED WINE VINEGAR! I then added it; that made all the difference! I just ate 2 bowls. I think it is one of those dishes that is even better the next day. Thank you! This was wonderful!
Carol says
Hi, Nancy Ruth! So glad you enjoyed! Yes, a little splash of vinegar in things suddenly makes things “pop!” The chorizo is fine that way. I did it the other way because it photographs better but whatever works! Thanks again and please stay in touch!
AJ says
This stew is amazing! It’s become a favorite of my family’s this winter. I also add prepared Barley at the end to make it extra filling.
Carol says
Thanks, AJ! So glad you’re enjoying. It really is a great winter stew that’s healthy. Love when my readers put their own spin on things and make it their own, too! Thanks again and please stay in touch!
Kristen @ A Mind Full Mom says
I hear ya! We are in North Carolina and the day is nice and sunny and warm and when that sun goes away, BRR!!! This stew would perfectly satisfy my cold family!
Marye says
This does look so warm and comforting! I love the addition of fire roasted tomatoes, too. Gorgeous image — pinning.