Sweet potato and black bean chili
Gluten-Free, Vegan, Dairy-Free, Family-Friendly, Soy-Free
20 – 35 Minutes
Dial the heat to your taste with cayenne pepper in our one-pot vegetarian chili full of hearty sweet potatoes and spiced black beans.
In your bag
- 1 white onion
- 1 sweet potato
- 1 or 2 cloves peeled fresh garlic
- 1½ cups cooked black beans
- Sun Basket chili spice blend (chili powder - coriander - cumin - sweet paprika - granulated garlic)
- ¼ teaspoon cayenne (optional)
- 1 cup diced tomatoes
- 1 cup vegetable broth
- 1 avocado
- 3 or 4 sprigs fresh cilantro
Not all herb stems are created equal. When we cook with fresh parsley, thyme, or rosemary, we start by stripping the leaves from the stems. But cilantro stems are as deliciously tender as the leaves, so we chop everything together.
Calories: 540, Protein: 12g (24% DV), Fiber: 18g (72% DV), Total Fat: 30g (46% DV), Monounsaturated Fat: 21g, Polyunsaturated Fat: 3g, Saturated Fat: 4g (20% DV), Cholesterol: 0mg (0% DV), Sodium: 380mg (16% DV), Carbohydrates: 57g (19% DV), Total Sugars: 12g, 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.