Sweet potato and black bean chili

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

Williams Sonoma

Sweet potato and black bean chili

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

2 Servings, 570 Calories/Serving

20–35 Minutes

With gentle but not spicy heat, this chili is the perfect bowl to warm you up when the weather turns cool.

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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

Make It Leaner

Avocados are a great nutrient-dense food but can also add unwanted calories. Top each bowl with just 1/4 avocado and you’ll cut 60 calories and 5 grams of fat per serving. The next morning, spread the remaining avocado on whole grain toast for breakfast.

Ingredient IQ

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.

Nutrition per serving

Calories: 570, Protein: 15g (30% DV), Fiber: 21g (84% DV), Total Fat: 31g (48% DV), Monounsaturated Fat: 21g, Polyunsaturated Fat: 3g, Saturated Fat: 4g (20% DV), Cholesterol: 0mg (0% DV), Sodium: 420mg (18% DV), Carbohydrates: 62g (21% 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.


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

Wash produce before use


Start the chili

  • Peel and coarsely chop enough onion to measure 1½ cups [3 cups].
  • 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.
While the onion and potato cook, 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, 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.


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

Kids Can!

  • Measure the onion.
  • Scrub the sweet potato.
  • Rinse the beans.
  • Scoop out the avocado.
  • Garnish the chili.