Craving some hearty yet nutritious low-carb comfort goodness that’s also easy to make? Chorizo Sweet Potato Stew with Kale is your flavor-packed answer and you can have it ready in about an hour!
“This is by far the best soup I’ve made to date! It was amazing!!!”
Why This Recipe is a Keeper:
Stews are the quintessential cold-weather comfort food and because of that, they’re typically thought of as heavy. However, not all stews are created equal. Chorizo Sweet Potato Stew with Kale is packed with flavor, it’s also healthy and chorizo and sweet potatoes are a culinary match made in heaven!
Hungarian paprika, curry powder and a kick of cayenne add an amazing depth of flavor to the tomatoey base. Chorizo sausage adds the right amount of heartiness while the kale, sweet potatoes and other vegetables move this stew to the lighter side.
The kale and sweet potatoes cook right in the stew. A splash of vinegar at the end makes the flavor of the stew pop!
More reasons to love it:
- Chorizo Sweet Potato Stew with Kale can be ready in about an hour.
- It can be made ahead and reheated. In fact, most stews are better the next day when the flavors have a chance to marry.
- It’s freezer-friendly!
What is chorizo?
Chorizo is a highly seasoned sausage popular in Mexican and Spanish cooking. True chorizo is made with pork, although it’s now possible to buy chicken and soy versions.
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.
How to make Chorizo Sweet Potato Stew with Kale:
Here’s everything you’ll need to make this stew recipe along with how to prep. See the recipe card below for the exact quantities.
Ingredient Notes and Substitutions:
- Chorizo: If you can’t find chorizo sausage links, you can use bulk chorizo, such as Johnsonville, which is sold in 1-pound packages. You can also make your own! Here’s a recipe for homemade chorizo from Leite’s Culinaria.
- Hungarian Paprika: The best paprika to use in this stew! In most grocery stores in the U. S., you’ll typically find only a few types of paprika:
- Standard plain grocery store paprika is generally very mild in flavor and makes a great garnish.
- Paprika is a staple in Hungarian cooking so now you’re talking complex paprika flavor!
- Spanish smoked, made from smoked peppers.
- Curry Powder: Use Madras curry powder if you can find it. Madras curry powder pairs perfectly with the hot sweet flavor of Hungarian paprika in this stew which adds even greater depth of flavor.
- Diced Fire-Roasted Tomatoes: You can use plain diced tomatoes but fire-roasted tomatoes add more flavor.
- Kale: I used green kale but you could also use red, baby or substitute spinach or other greens if you’re not a kale fan.
- Gather and prep all the ingredients.
- Heat the oil in a Dutch oven or other heavy soup pot over medium-high heat.
- Add the chorizo links and cook for 10 minutes or so until the chorizo links are cooked through to 165 degrees. (Even if they’re not quite done, you’ll be okay because the chorizo will finish cooking in the stew. You want to be able to slice it easily.
- Let cool to the touch and slice into small rounds. You can also halve lengthwise and cut into half-moon shapes. Your call!
- Refresh the oil if needed.
- Add the onions and peppers and cook until good and soft.
- Add the garlic and the spices and cook briefly, approximately 15 seconds. Adding the paprika to the fat is important because paprika is not soluble in water; it needs a fat to dissolve.
- Toss in the cubed sweet potato and stir to coat with the spices.
- Add the chicken broth, diced tomatoes, tomato sauce and chorizo.
- Cover with the lid slightly ajar and simmer for 20 minutes or so until the potatoes are tender and can be easily pierced with a knife.
- Toss in the kale, cover again with the lid slightly ajar and cook until the kale is wilted.
- Splash in some red wine vinegar and you’re done!
- MAKE AHEAD: Stew may be made ahead one to two days. Reheat on the stovetop or in the microwave.
Serve Chorizo Sweet Potato and Kale Stew on up and let’s eat!!
Chef Tips and Tricks:
- I like to give the onions and other vegetables that are the base of any recipe a little sprinkling of salt. This helps draw out their flavor, they sweat a little faster and it begins to build layers of flavor in the dish.
- As mentioned above, adding paprika to fat is important because paprika is not soluble in water; it needs a fat to dissolve. Otherwise the dish can have a “grainy” consistency.
Frequently Asked Questions:
You can make this 1-2 days ahead of time. Stews only get better after they sit because the flavors have a chance to marry.
Absolutely! It freezes great! Just cool completely then package in containers as desired. Keep in the freezer for 1-2 months. Thaw in the refrigerator or microwave then reheat on the stovetop or in the microwave.
Also great with:
More great hearty soups and stews you’ll love!
- Sausage Lentil Soup
- Kale Butternut Squash and Lentil Soup with Bacon
- Chorizo White Bean and Vegetable Soup
- Farmhouse Cabbage Soup with Cannellini Beans and Kielbasa
- Hamburger Vegetable Soup
Get all my soul-satisfying soups and stews at: Soups and Stews – From A Chef’s Kitchen
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Chorizo Sweet Potato Stew with Kale
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- 2 tablespoons olive oil - or as needed
- 1 pound fresh chorizo sausage links - (approximately 3)
- 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
- 2 large sweet potatoes - (or 4 small to medium) about 1 pound, peeled and cubed
- 4 cups chicken broth
- 1 can (14.5-ounce) diced fire-roasted tomatoes - undrained
- 1 can (8-ounce) tomato sauce
- 1 large bunch kale - red or green, tough stems removed, coarsely chopped (approximately 6 cups or 6 good handfuls)
- 2 tablespoons red wine vinegar
- salt and freshly ground black pepper - to taste
- Heat olive oil in a large, heavy pot over medium-high heat.
- Add the chorizo links, reduce heat to medium and cook 8-10 minutes, turning several times until cooked through or almost cooked through (It's okay if not 100% cooked, it will finish in the stew. You just want to be able to slice it easily.)
- Let cool to the touch, then slice into small rounds.
- 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 the sweet potatoes and stir to coat with the spices.
- Add chicken broth, diced tomatoes, tomato sauce and sliced chorizo.
- Bring to a boil, reduce heat to low, cover with the lid slightly ajar and simmer 15-20 minutes or until sweet potatoes are tender.
- Add the kale, cover with the lid ajar and cook 5 more minutes until wilted. Add the vinegar and season to taste with salt and black pepper.
These are estimated values generated from a nutritional database using unbranded products. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.