Black Bean & Sweet Potato Chili with Avocado & Cotija Cheese

Black Bean & Sweet Potato Chili

with Avocado & Cotija Cheese

50 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or 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

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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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