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Chipotle Sweet Potato Chili
with Avocado & Cotija Cheese
50 min 11 SmartPoints®Wellness at Blue Apron
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Recipe only available for Friday delivery.
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2 Servings
- Est. 570 Cals/serving
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View All
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This hearty vegetarian chili—loaded with sweet potatoes, black beans, carrots, and tomatoes—is flavored with chipotle chile paste for a fiery kick of heat. For cooling contrast, we’re topping it with slices of creamy avocado and a garnish of cotija.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
fresh
ingredients
Title
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1 15-Ounce Can Black Beans
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1 15-Ounce Can Crushed Tomatoes
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½ lb Sweet Potatoes
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1 Yellow Onion
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6 oz Carrots
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1 Avocado
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2 tsps Chipotle Chile Paste
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2 Tbsps Grated Cotija Cheese
step-by-step
instructions
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.
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!
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.
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!
Tips from Home Chefs
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