Sweet Potato Chili

with Cannellini Beans, Avocado & Crispy Tortilla Strips

Easy | 30 min

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Contains: Sulphites.

May Contain: Egg, Fish, Gluten, Milk, Mustard, Peanuts, Sesame, Shellfish, Soy, and Tree Nuts.

What We'll Send

Onion Diced 1"
Orange Sweet Potato Diced 3/8"
Canned Cannellini Beans
Fire Roasted Tomatoes
Yellow Bell Pepper
Corn Tortillas (3 pack)
Organic Vegetable Stock Cube
Spice Blend
Coriander, Cumin, Chili Powder, Smoked Paprika, Onion Powder, Oregano
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Calories 886
Fat 47g
Protein 17g
Carbohydrates 124g

Cooking Directions


Prepare Tortilla Crisps
- Heat oven to 375°F. Line a baking sheet with foil.
- Stack corn tortillas, cut in half, and cut into 1/4 inch strips.  
- Place tortilla strips on baking sheet and toss with 1 tbsp oil.
- Season to taste with salt.
- Distribute tortilla strips in one layer across baking sheet.
- Place baking sheet in oven and set a 10 minute timer.
- When timer goes off, toss tortillas, then bake for 3-5 more minutes, or until golden and crispy.


Prepare Ingredients
- Wash bell pepper, cilantro, jalapeno and lime.
- Cut bell pepper in half, remove seeds and cut into 1/2 inch dice.
- Pick and chop cilantro leaves.
- Cut jalapeno in half, remove seeds and mince.
- Wash hands with hot soapy water.
- Zest and cut lime in half.
- Cut avocado in half and remove pit. Dice into 1/2 inch pieces and scoop flesh out with a large spoon.
- Rinse cannellini beans in a fine mesh sieve.


Begin Cooking
- Heat 2 tbsp. oil in a large wide saucepan over medium-high.
- Add sweet potato, bell pepper, and onions.
- Cook for about 5-7 minutes, stirring occasionally until becoming tender.
- Season to taste with salt and pepper.


Finish Chili
- Stir in jalapeno to taste with garlic and spice blend. Cook for 1 minute or until fragrant.
- Add cannellini beans, fire-roasted tomatoes, and 1 1/2 cups water.
- Crumble in vegetable stock cube.
- Add lime zest to taste.  
- Reduce heat to medium and cook for 8-10 minutes or until sweet potato is tender.
- Cover with a lid to prevent splashing if necessary.
- Season to taste with salt and pepper.


- Serve sweet potato chili into large bowls.
- Garnish with cilantro, avocado, and a squeeze of lime.  
- Top with crispy tortilla strips.
- Enjoy!

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