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!

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

Calories 316

Author Carol | From A Chef's Kitchen

Equipment

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 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.

Nutrition