Sweet potato and black bean chili with gluten-free cornbread

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

Sweet potato and black bean chili with gluten-free cornbread

Make It Ahead

Sweet potato and black bean chili with gluten-free cornbread

Gluten-Free Friendly, Soy-Free, Vegetarian

2 Servings, 730 Calories/Serving

25–35 Minutes

Sink into warm, vegetarian comfort food with our richly spiced chili, garnished with avocado and served alongside gluten-free cornbread.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket 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 cup milk
  • 1 pasture-raised organic egg
  • Sunbasket gluten-free cornbread mix (cornmeal - Cup4Cup gluten-free flour - sugar - baking powder - salt)
  • 1 white onion
  • 2 sweet potatoes
  • 1 or 2 cloves peeled fresh garlic
  • 2 cups cooked black beans
  • Cumin-paprika spice blend (chili powder - coriander - cumin - sweet paprika - granulated garlic)
  • ¼ teaspoon cayenne (optional)
  • 2 cups diced tomatoes
  • 2 cups vegetable broth
  • 1 avocado
  • 3 or 4 sprigs fresh cilantro
Chef's Tip
Make It Ahead
The chili (Steps 2 and 3) can be prepared up to 1 day ahead; let cool, then cover and refrigerate. The next day, while the cornbread bakes, gently rewarm the chili and prep the garnishes before serving.
Ingredient IQ
Not all herb stems are created equal. When we cook with fresh parsley, thyme, and rosemary, we start by stripping the leaves from the stems. But cilantro stems are as delicious as the leaves, so we chop everything together.

Nutrition per serving

Calories 730, Total Fat 33g (42% DV), Sat. Fat 3.5g (18% DV), Trans Fat 0g, Cholest. 40mg (13% DV), Sodium 650mg (28% DV), Total Carb. 97g (35% DV), Fiber 15g (54% DV), Total Sugars 28g (Incl. 16g Added Sugars, 32% DV), Protein 15g
Contains: Milk, Eggs

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, Sesame.

Instructions

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

Wash produce before use

1

Bake the cornbread

Heat the oven to 400°F.
  • Lightly grease a medium baking dish, small ovenproof frying pan, or 6-well muffin pan with butter or neutral oil.
  • Measure out ½ cup milk; save the rest for another use.
In a medium bowl, using a whisk or fork, mix together the egg, ½ cup milk, and ¼ cup neutral oil. Add the cornbread mix and stir until just combined. Pour the cornbread batter into the greased baking dish, frying pan, or muffin pan (fill the wells about three-fourths full). Bake until golden brown and a toothpick or knife inserted into the center comes out clean, 12 to 14 minutes. Let cool in the pan for 10 minutes; if you used a baking dish or frying pan, cut the cornbread into squares or wedges.
While the cornbread bakes and cools, prepare the chili.

2

Start the chili

  • Peel and coarsely chop the white onion.
  • Scrub or peel the sweet potatoes. Trim the ends and cut the potatoes 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 tablespoons olive or neutral oil until hot but not smoking. Add the onion and sweet potatoes, season with salt and pepper, and cook, stirring occasionally, until the onion is translucent and the potatoes are just tender, 5 to 7 minutes.
While the onion and potatoes cook, prepare the garlic and black beans.

3

Prep the garlic and beans; finish the chili

  • Finely chop, press, or grate enough garlic to measure 1½ teaspoons.
  • Rinse the black beans.
To the pot with the onion and sweet potatoes, stir in the garlic, cumin-paprika spice blend, and as much cayenne as you like and cook until fragrant, about 1 minute. Add the black beans, tomatoes, vegetable broth, and 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.

4

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

Transfer the chili to individual bowls. Garnish with the avocado and cilantro and serve with the cornbread.
Kids Can!
  • Measure out the milk.
  • Stir together the cornbread batter.
  • Rinse the black beans.
  • Scoop out the avocado.
  • Garnish the chili.
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