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Chorizo Sweet Potato Stew with Kale in white Dutch oven with soup ladle.

Chorizo Sweet Potato Stew with Kale

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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!
Course Soups and Stews
Cuisine Southwestern / Mexican
Diet Diabetic, Gluten Free, Low Fat
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Servings 6
Calories 316


  • 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.


SUBSTITUTIONS:  If you can't find chorizo links, use 1 pound bulk chorizo sausage such as Johnsonville.  Regular potatoes can be substituted for the sweet potatoes.
MAKE AHEAD:  Stew may be made ahead 1-2 days.  Reheat on the stovetop or in the microwave.
FREEZER-FRIENDLY:  Cool and place in airtight containers in the number of servings as desired.  Freeze 1-2 months.  Thaw in the refrigerator.  Reheat on the stovetop or in the microwave.


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