15-Min Sweet Potato & Black Bean Chili with Cilantro, Sour Cream & Crispy Onions

15-Min Sweet Potato & Black Bean Chili

with Cilantro, Sour Cream & Crispy Onions

15 MIN
+$2.99/serving 2 Servings
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Available Options

  • Keep it Vegetarian
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    Wellness
  • add Ground Beef
    add 10 oz No Added Hormones, Pasture-Raised Ground Beef
  • add Ground Pork Chorizo
    add 10 oz No Hormones Added, Antibiotic-Free Ground Pork Chorizo View recipe
    • add Ground Beef

    From the Test Kitchen

    The combo of pre-cooked sweet potatoes, poblano pepper, and black beans add plenty of hearty, creamy texture to this vegetarian chili, which gets its smoky and sweet flavor from guajillo sauce and our honey habanero spice blend. You'll top the chili with fresh cilantro and a dollop of sour cream—elevated by a squeeze of lime and sprinkle of the spice blend.

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    • Nutrition
      PER SERVING
    • Calories
      750 Cals (est.)
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    15-Min Sweet Potato & Black Bean Chili with Cilantro, Sour Cream & Crispy Onions
    Title
    • 10 oz Ground Beef
    • 10 oz Cooked Sweet Potatoes
    • 1 15.5-Oz Can Black Beans
    • 1 Poblano Pepper
    • 1 Yellow Onion
    • 1 Lime
    • ⅓ cup Crispy Onions
    • 2 tsps Smoky Honey Habanero Spice Blend (Honey Granules, Brown Sugar, Smoked Paprika, Salt & Habanero Powder)
    • ¼ cup Sour Cream
    • 1 bunch Cilantro
    • ⅓ cup Guajillo Chile Pepper Sauce

    15-Min Sweet Potato & Black Bean Chili

    Prepare the ingredients
    1 Prepare the ingredients

    Wash and dry the fresh produce. Halve, peel, and medium dice the onion(s). Cut off and discard the stem of the pepper(s). Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands, knife, and cutting board immediately after handling. Drain and rinse the beans.

    2 Start the chili

    In a medium pot (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the beef; season with salt and pepper. Cook, stirring frequently and breaking apart the meat with a spoon, 2 to 3 minutes, or until lightly browned. Carefully drain off and discard any excess oil. Add the diced onion(s) and diced pepper(s) in an even layer. Cook, without stirring, 3 to 4 minutes, or until slightly softened. Add up to half the spice blend, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, until combined. Add the drained beans, sweet potatoes, guajillo sauce, and 1 cup of water (or 2 cups for 4 servings); season with salt and pepper. Bring to a simmer, stirring occasionally and lightly mashing the potatoes with the back of a spoon, keeping some intact, 3 to 4 minutes, or until the chili is slightly thickened, the liquid is reduced, and the beef is cooked through. Turn off the heat.

    Start the chili
    Finish & serve your dish
    3 Finish & serve your dish

    Meanwhile, quarter the lime(s). Roughly chop the cilantro leaves and stems. In a bowl, combine the sour cream, the juice of 2 lime wedges (or 4 wedges for 4 servings), and as much of the remaining spice blend as you'd like. Serve the chili topped with the seasoned sour cream, crispy onions, chopped cilantro, and remaining lime wedges.

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