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Chorizo, Kale and Sweet Potato Stew is hearty, nutritious and the perfect warm-up!


Total time

45 minutes




  • 2 tablespoons olive oil (or as needed)
  • 1 pound fresh chorizo sausage links
  • 1 large onion (chopped)
  • 1 large green bell pepper
  • 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)


  1. Preheat oven to 375 degrees.
  2. 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.)
  3. Refresh oil in pot if needed. Add the onion and peppers and cook 7-8 minutes or until softened.
  4. Add garlic, paprika, curry powder and cayenne and cook briefly, approximately 15 seconds.
  5. 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.
  6. View the recipe instructions at From a Chef's Kitchen

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