Spicy Sweet Potato Chili with White Beans & Cheddar Quesadillas

Spicy Sweet Potato Chili

with White Beans & Cheddar Quesadillas

50 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
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.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

This vegetarian chili is loaded with sweet potatoes, white beans, and tomatoes—and flavored with chipotle chile paste and Mexican spices. On the side, we’re making quesadillas with squeaky cheese curds and melty cheddar (aged underground at Vermont’s Jasper Hill Farm).

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    800 Cals (est.)
View Full Nutrition
Nutrition Label
Download

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
Spicy Sweet Potato Chili with White Beans & Cheddar Quesadillas
Title
time-saving
tips & techniques
Mexican Spice Blend
San Marzano Tomatoes
How To: Separate Leafy Greens from the Stems
Cannellini Beans
Flour Tortillas
How To: Chop Scallions
Cheddar Cheese
Yellow Onion
How To: Safely Cut Round Vegetables
Garlic
Sweet Potato
How To: Peel Garlic
Scallions
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and medium dice the onion. Peel and medium dice the sweet potatoes. Peel and roughly chop the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Remove and discard the stems of the kale; roughly chop the leaves.Drain and rinse the beans. Place the tomatoes in a bowl; gently break apart with your hands.

Start the chili:
2 Start the chili:

In a large pot, heat a drizzle of olive oil on medium-high until hot. Add the diced onion and sweet potatoes; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened.

Add the aromatics:
3 Add the aromatics:

Add the chopped garlic, sliced white bottoms of the scallions, and spice blend; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened and fragrant.

Finish the chili:
4 Finish the chili:

Add the chopped kale, beans, tomatoes, 2 1/2 cups of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Increase the heat to high and cook, stirring occasionally, 23 to 25 minutes, or until the liquid is thickened to your desired consistency and the sweet potatoes are tender when pierced with a fork. Turn off the heat and season with salt and pepper to taste.

Assemble the quesadillas:
5 Assemble the quesadillas:

While the chili cooks, roughly chop the cheese curds and cheese pieces. Place the tortillas on a work surface. Top one half of each tortilla with the chopped cheeses; season with salt and pepper. Fold each tortilla in half over the filling.

Cook the quesadillas & serve your dish:
6 Cook the quesadillas & serve your dish:

Once the chili has cooked about 15 minutes, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium until hot. Add the quesadillas and cook 2 to 3 minutes per side, or until the tortillas are golden brown and the cheese is melted. Transfer to a cutting board and immediately season with salt. Carefully cut into equal-sized wedges. Serve the finished chili with the cooked quesadillas on the side. Garnish the chili with the sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

Spicy Sweet Potato Chili

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and medium dice the onion. Peel and medium dice the sweet potatoes. Peel and roughly chop the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Remove and discard the stems of the kale; roughly chop the leaves.Drain and rinse the beans. Place the tomatoes in a bowl; gently break apart with your hands.

2 Start the chili:

In a large pot, heat a drizzle of olive oil on medium-high until hot. Add the diced onion and sweet potatoes; season with salt and pepper. Cook, stirring occasionally, 4 to 5 minutes, or until slightly softened.

Start the chili:
Add the aromatics:
3 Add the aromatics:

Add the chopped garlic, sliced white bottoms of the scallions, and spice blend; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened and fragrant.

4 Finish the chili:

Add the chopped kale, beans, tomatoes, 2 1/2 cups of water, and as much of the chile paste as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Increase the heat to high and cook, stirring occasionally, 23 to 25 minutes, or until the liquid is thickened to your desired consistency and the sweet potatoes are tender when pierced with a fork. Turn off the heat and season with salt and pepper to taste.

Finish the chili:
Assemble the quesadillas:
5 Assemble the quesadillas:

While the chili cooks, roughly chop the cheese curds and cheese pieces. Place the tortillas on a work surface. Top one half of each tortilla with the chopped cheeses; season with salt and pepper. Fold each tortilla in half over the filling.

6 Cook the quesadillas & serve your dish:

Once the chili has cooked about 15 minutes, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium until hot. Add the quesadillas and cook 2 to 3 minutes per side, or until the tortillas are golden brown and the cheese is melted. Transfer to a cutting board and immediately season with salt. Carefully cut into equal-sized wedges. Serve the finished chili with the cooked quesadillas on the side. Garnish the chili with the sliced green tops of the scallions. Enjoy!

Cook the quesadillas & serve your dish:
Browse Steps
1 of 6