In order to bring you the best organic produce, some ingredients may differ from those depicted.

Sweet potato and black bean chili with avocado

Vegan, Diabetes-Friendly, Family-Friendly, Mediterranean, Soy-Free, Dairy-Free, Lean & Clean, Gluten-Free

2 Servings, 580 Calories/Serving

20–35 Minutes

Nothing says comfort food like a steaming bowl of chili jam-packed with nutritious veggies, protein-rich black beans, and our custom chili spice blend.

In your bag

1 bag serves 2 (2 bags serve 4)

Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

1 organic white onion
1 organic sweet potato
2 cups cooked black beans
Sun Basket chili spice blend (chili powder - coriander - cumin - sweet paprika - granulated garlic)
1 cup diced tomatoes
1 cup vegetable broth
1 organic avocado
4 or 5 sprigs organic fresh cilantro

Nutrition per serving

Calories: 580, Protein: 16g (32% DV), Fiber: 21g (84% DV), Total Fat: 31g (48% DV), Monounsaturated Fat: 20g, Polyunsaturated Fat: 4g, Saturated Fat: 5g (25% DV), Cholesterol: 0mg (0% DV), Sodium: 590mg (25% DV), Carbohydrates: 66g (22% DV), Total Sugars: 11g, Added Sugar: 0g (0% DV).

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Start the chili

Peel and coarsely chop the onion.
Scrub or peel the sweet potato. Cut the potato into ½-inch pieces.

In a large sauce pot over medium heat, warm 2 to 3 tablespoons oil until hot but not smoking. Add the onion and sweet potato, season with salt and pepper, and cook, stirring occasionally, until the onion is translucent and the potato starts to soften, 5 to 8 minutes. Meanwhile, prepare the black beans.

Prep the beans; finish the chili

Rinse the black beans.

To the pot with the onion and sweet potato, stir in the chili spice blend and cook until fragrant, about 1 minute. Add the black beans, tomatoes, vegetable broth, and ½ cup [1 cup] water and season with salt and pepper. Bring to a boil, then reduce to a simmer, cover, and cook, stirring occasionally, until the chili thickens slightly and the onion and potato are tender, 10 to 12 minutes. Remove from the heat and season to taste with salt and pepper. When the chili is almost done, prepare the garnishes.

Prep the garnishes

Cut the avocado in half lengthwise. Remove the pit, scoop out the flesh, and cut the flesh into ¼-inch-thick slices.
Coarsely chop the cilantro.

Serve

Ladle the chili into individual bowls. Garnish with the avocado and cilantro and serve.

Kids Can!

Scrub the sweet potato.
Rinse the beans.
Time the cooking.
Scoop out the avocado.
Garnish the chili.