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

Gluten-Free, Vegan, Dairy-Free, Family-Friendly, Soy-Free

2 Servings, 540 Calories/Serving

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.

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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 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

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: 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.


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. Trim the ends and cut the potato in half crosswise. Cut each half lengthwise into ½-inch-thick slices, the slices lengthwise into ½-inch-thick sticks, then the sticks into ½-inch cubes.
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 is just tender, 5 to 8 minutes.
While the onion and potato cook, prepare the garlic and black beans.


Prep the garlic and beans; finish the chili

  • Finely chop, press, or grate enough garlic to measure 1 teaspoon [2 tsp].
  • Rinse the black beans.
To the pot with the onion and sweet potato, stir in the garlic, chili spice blend, and as much cayenne as you like 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, 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!

  • Scrub the sweet potato.
  • Press the garlic (if you have a press).
  • Rinse the beans.
  • Garnish the chili.

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