Black Bean & Sweet Potato Chili Fill 1 Created with Sketch.

with Avocado & Cotija Cheese

  • Group Created with Sketch.
    Time
    50 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 570 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

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.

Get Cooking
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
tried-and-true
kitchen tools
step-by-step
instructions
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

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
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: