Chorizo Sweet Potato Stew with Kale
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!
Servings: 6
Ingredients
- 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
Instructions
- 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.
Notes
SUBSTITUTIONS:
- If you can't find chorizo links, use 1 pound bulk chorizo sausage such as Johnsonville.
- Regular potatoes can be substituted for sweet potatoes.
- 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.
- Can be made 1-2 days ahead.
- Reheat on the stovetop or in the microwave.
- Cool and place in airtight containers in the quantity desired. Freeze 1-2 months.
- Thaw in the refrigerator. Reheat on the stovetop or in the microwave.
Nutrition
Serving: 1 | Calories: 316kcal | Carbohydrates: 33g | Protein: 12g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 53mg | Sodium: 1763mg | Potassium: 830mg | Fiber: 6g | Sugar: 8g | Vitamin A: 20742IU | Vitamin C: 113mg | Calcium: 114mg | Iron: 3mg