Black Bean & Sweet Potato Chili with Avocado & Cotija Cheese

Black Bean & Sweet Potato Chili

with Avocado & Cotija Cheese

50 MIN
2 Servings
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Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
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From the Test Kitchen

The combo of sweet potatoes, carrots, and black beans add plenty of hearty, creamy texture to this vegetarian chili—which gets its spicy, smoky flavor from fiery chipotle paste. It’s perfectly tempered by slices of cooling avocado and a sprinkle of cotija served on top.

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  • Nutrition
    PER SERVING
  • Calories
    570 Cals (est.)
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fresh
ingredients
Black Bean & Sweet Potato Chili with Avocado & Cotija Cheese
Title
  • 1 15-Ounce Can Black Beans
  • 1 15-Ounce Can Crushed Tomatoes
  • ½ lb Sweet Potatoes
  • 1 Yellow Onion
  • 6 oz Carrots
  • 1 Avocado
  • 2 tsps Chipotle Chile Paste
  • 2 Tbsps Grated Cotija Cheese
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Halve, peel, and medium dice the onion. Peel the carrots; halve lengthwise, then thinly slice crosswise. Peel the sweet potatoes; cut off and discard the ends, then medium dice. Combine in a large bowl. Drain and rinse the beans. 

Cook the vegetables:
2 Cook the vegetables:

In a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the prepared onion, carrots, and sweet potatoes; season with salt and pepper. Cook, stirring frequently, 5 to 6 minutes, or until slightly softened. Add the chile paste and cook, stirring constantly, 30 seconds to 1 minute, or until combined. 

Make the chili:
3 Make the chili:

Add the tomatoes, beans, and 3 cups of water; season with salt and pepper. Cook on medium-high, stirring occasionally, 31 to 33 minutes, or until the liquid is thickened and the sweet potatoes are tender when pierced with a fork. Turn off the heat. Taste, then season with salt and pepper if desired. 

Prepare the avocado & serve your dish:
4 Prepare the avocado & serve your dish:

Just before serving, halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice. Serve the chili topped with the cheese and sliced avocado. Season the avocado with salt and pepper if desired. Enjoy! 

Tips from Home Chefs

Black Bean & Sweet Potato Chili

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Halve, peel, and medium dice the onion. Peel the carrots; halve lengthwise, then thinly slice crosswise. Peel the sweet potatoes; cut off and discard the ends, then medium dice. Combine in a large bowl. Drain and rinse the beans. 

2 Cook the vegetables:

In a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the prepared onion, carrots, and sweet potatoes; season with salt and pepper. Cook, stirring frequently, 5 to 6 minutes, or until slightly softened. Add the chile paste and cook, stirring constantly, 30 seconds to 1 minute, or until combined. 

Cook the vegetables:
Make the chili:
3 Make the chili:

Add the tomatoes, beans, and 3 cups of water; season with salt and pepper. Cook on medium-high, stirring occasionally, 31 to 33 minutes, or until the liquid is thickened and the sweet potatoes are tender when pierced with a fork. Turn off the heat. Taste, then season with salt and pepper if desired. 

4 Prepare the avocado & serve your dish:

Just before serving, halve and pit the avocado. Using a spoon, remove the avocado from the skin, then thinly slice. Serve the chili topped with the cheese and sliced avocado. Season the avocado with salt and pepper if desired. Enjoy! 

Prepare the avocado & serve your dish:
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