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White Bean Chili

White Bean Chili with 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
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 870
  • Protein 23g
  • Total Carb 118g
  • Total Fat 38g

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
    • 6 ounces
    • leek
  • corn tortillas
    • 4
    • corn tortillas
  • sweet potatos
    • 2
    • sweet potatos
  • lime
    • 1
    • lime
  • garlic
    • 1 clove
    • garlic
  • poblano chile
    • 1
    • poblano chile
  • 15-ounce can white beans
    • 1
    • 15-ounce can white beans
  • chili powder
    • 1/2 teaspoon
    • chili powder
  • ground cumin
    • 1/2 teaspoon
    • ground cumin
  • dried oregano
    • 1/2 teaspoon
    • dried oregano
  • vegetable stock
    • 8 ounces
    • vegetable stock
  • avocado
    • 1
    • avocado
  • queso fresco
    • 2 ounces
    • queso fresco

What You’ll Need

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