Sweet potato and two-bean chili with lime yogurt

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

Sweet potato and two-bean chili with lime yogurt

Family Menu

Sweet potato and two-bean chili with lime yogurt

Gluten-Free Friendly, Soy-Free, Vegetarian, <600 Calories

2 Servings, 520 Calories/Serving

30–40 Minutes

Juicy red tomatoes add tartness, while our custom chili spice blend brings just the right amount of heat to this hearty and healthy vegetarian chili. For those who like it extra spicy, the optional cayenne lends punch.

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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 white onion
  • 1 pound sweet potatoes
  • Peeled fresh garlic
  • 2 cups cooked black beans
  • 1½ cups cooked kidney beans
  • Chili spice blend (chili powder - cumin)
  • ¼ teaspoon cayenne (optional)
  • 2 cups diced tomatoes
  • 1 cup vegetable broth
  • 1 lime
  • 1 avocado
  • Fresh cilantro
  • ½ cup Greek yogurt

Nutrition per serving

Calories 520, Total Fat 17g (22% DV), Sat. Fat 2.5g (13% DV), Trans Fat 0g, Cholest. 5mg (2% DV), Sodium 430mg (19% DV), Total Carb. 73g (27% DV), Fiber 23g (82% DV), Total Sugars 13g (Incl. 0g Added Sugars, 0% DV), Protein 21g
Contains: Milk


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

Wash produce before use


Start the chili

  • Peel and coarsely chop enough white onion to measure 1½ cups.
  • Scrub or peel the sweet potatoes. Trim the ends and cut the potatoes in half lengthwise, then cut each half into ½-inch cubes.
In a large sauce pot over medium heat, warm 2 tablespoons 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, 8 to 10 minutes.
While the onion and potatoes cook, prepare the garlic and beans.


Prep the garlic and beans; finish the chili

  • Finely chop, press, or grate enough garlic to measure 1½ teaspoons.
  • Rinse the black beans and kidney beans.
To the pot with the onion, add the garlic, chili spice blend, and as much cayenne as you like and cook, stirring occasionally, until fragrant, about 1 minute. Add the beans, tomatoes, vegetable broth, and 2 cups water, and season with salt and pepper. Bring to a boil, reduce to a simmer, cover, and cook, stirring occasionally, until the chili thickens, 10 to 12 minutes.
While the chili simmers, prepare the garnishes.


Prep the garnishes

  • Cut half the lime into wedges.
  • Juice half the lime.
  • Cut the avocado in half. Remove the pit, scoop out the flesh, and cut the flesh into ¼-inch-thick slices.
  • Coarsely chop the cilantro.
In a small bowl, stir together the yogurt and 1 tablespoon lime juice; season to taste with salt and pepper.


Ladle the chili into individual bowls. Set out the lime wedges, avocado, cilantro, and lime yogurt and invite everyone to add their own garnishes.

Did you know? Not all herb stems are created equal. When we cook with fresh parsley, thyme, and rosemary, we first strip the leaves from the stems. But cilantro stems are as delicious and tender as the leaves, so we chop the stems and leaves together.

Kids can!
  • Rinse the beans.
  • Scoop out the avocado.
  • Juice the lime and prepare the lime yogurt.
  • Set out the garnishes.
  • Help wash the dishes.