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White Bean Chili

White Bean Chiliwith Sweet Potato, Poblano, and Homemade Tortilla Chips

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On the menu Dec 17 — Dec 23

Last winter, Chef Michelle’s hearty vegetarian chili got such rave reviews that we couldn’t resist bringing it back. Lighter than your average chili, but with the same stick-to-your-ribs satisfaction, this repeat favorite combines sweet potato and white beans with garlic, leeks, and mild poblano peppers. Homemade tortilla chips make the perfect crunchy garnish—and, because chili obviously needs cheese, there’s crumbly queso fresco on top. This is the ultimate in cozy cooking.

  • Vegetarian
Serving size
Prep & cook time
Cooking Skill
By Chef Michelle

By Chef Michelle

Total Carb118g
Total Fat38g
Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • leek
  • corn tortillas
    corn tortillas
  • sweet potato
    sweet potato
  • lime
  • garlic
  • poblano chile
    poblano chile
  • 15-ounce can white beans
    15-ounce can white beans
  • chili powder
    chili powder
  • cumin
  • dried oregano
    dried oregano
  • vegetable stock
    vegetable stock
  • avocado
  • queso fresco
    queso fresco

What You'll Need

  • olive oil
  • kosher salt
  • black pepper
  • baking sheet
  • 8" medium pot
  • 12" large high-sided pan