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Zesty Lime and Sweet Potato Chili

with Homemade Tortilla Chips and Avocado

30 min

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We love how high this chili recipe is in protein and fibre, all thanks to the beans and sweet potato! 

What We'll Send

Orange Sweet Potato
Cannellini Bean
Onion
Avocado
Corn Tortillas (3 pack)
Yellow Bell Pepper
Organic Vegetable Stock Cube
Lime
Jalapeno
Garlic
Fire Roasted Tomato
Spice Blend
Cumin, Chili Powder, Smoked Paprika, Oregano, Granulated Garlic, Onion Powder
Food Allergy Notice: Our meals are prepared in a kitchen whose environment contains tree nuts, peanuts, fish, shellfish, dairy, soy, eggs, wheat, mustard, sesame and sulphites. Though best practices are used when preparing the meal, inadvertent cross-contamination may occur. We cannot guarantee the complete absence of allergens.

Nutrition
Calories 581
Fat 9g
Protein 18g
Carbohydrates 104g

What You'll Need

Cooking Directions

1
Heat a large pot over medium-high with 1 tbsp. of oil (2 tbsp. for 4 servings).
2
Once oil is hot, add onion and cook for 2-3 minutes until softened. Wash and dice the bell pepper into 1/2 inch pieces, and add to the pot along with the garlic. Cook for another 2 minutes or so until the bell pepper is softened.
3
Drain and rinse the cannellini beans. Add the spice blend, sweet potato, beans and fire roasted tomatoes to the pot. Crumble in the stock cube, and add 1 3/4 cups of water (3.5 cups for 4 servings). Bring the chili to a boil, and then reduce heat to simmer, covered for about 20 minutes.
4
Wash, zest and halve the lime. Halve the avocado and slice or dice. Dice or slice the jalapeno pepper, making sure to wash hands thoroughly with soapy water once done. Take care not to touch your eyes or face! To increase the heat of the dish, leave the seeds in the jalapeno, or remove them to tone down the heat. You can either use the jalapeno as a garnish, or stir them into the chili to add heat.
5
In a large skillet, heat a thin layer of oil. Slice the corn tortillas into wedges, and place into oil once hot. Fry for about 30 seconds - 1 minute per side, or until golden and crisp. Remove to a clean paper towel to absorb any excess oil.
6
Once the chili has simmered for 20 minutes and the vegetables are cooked through, remove from heat. Taste and adjust seasoning, adding salt and pepper to your liking. To serve, divide chili between bowls. Top with avocado, lime zest and juice, and jalapeno to taste if desired. Serve with tortilla chips and enjoy!

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