Past Recipes
White Bean Chili

White Bean Chili with Sweet Potato and Poblano

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’Tis the season for curling up with a big bowl of chili, and this hearty sweet potato and white bean version is perfect for the occasion. Garlic, leeks, and mild poblano peppers add depth and aromatics to the dish, while DIY tortilla chips provide the ideal crunchy accent. And, because chili obviously needs cheese, there’s crumbly queso fresco on top. Ultimate cozy dish alert!
  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium

Ingredients & Equipment

What we send

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

What You’ll Need

  • kosher salt
  • black pepper
  • olive oil
  • water
  • baking sheet
  • 8" medium pot
  • 12" large nonstick pan

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 450°F. Rinse all produce. Trim and discard dark green tops of leeks. Halve lengthwise and cut crosswise into 1-inch pieces. Place in a bowl of cold water, separating pieces with your fingers, to let dirt sink to bottom. Stack tortillas and cut into 8 wedges. Cut sweet potato into ½-inch dice. Halve lime. Mince garlic. Halve poblano lengthwise. Discard seeds and cut into ½-inch pieces. Drain beans and rinse.

  2. Roast Sweet Potato and Poblano

    Roast Sweet Potato and Poblano

    On a baking sheet, toss sweet potato and poblano with 1 tablespoon olive oil, ¼ teaspoon salt and black pepper as desired. Roast, tossing halfway through to prevent burning, until sweet potatoes are browned and crisping, about 15 minutes total. 

  3. Cook Aromatics

    Cook Aromatics

    While vegetables roast, remove leeks from water. Then, heat 1 tablespoon olive oil in a medium pot over medium heat. When oil is shimmering, add leeks and cook until soft and translucent, about 7 minutes. Add spice mix and garlic and stir to combine. Cook until fragrant, about 2 minutes more. Season with ¼ teaspoon salt and black pepper as desired. 

  4. Simmer Chili

    Simmer Chili

    Stir vegetable stock, 1 cup water, and beans into pot with aromatics. Increase heat to high and bring to a boil, then reduce heat to medium and simmer until liquid reduces by ⅓, about 5 minutes. Season with ¼ teaspoon salt and black pepper as desired. 

  5. Fry Tortilla Chips

    Fry Tortilla Chips

    While chili simmers, heat 3 tablespoons olive oil in a large nonstick pan over medium-high heat. When oil is shimmering, add tortilla wedges and fry until golden, working in batches and adding more oil as needed, 1-2 minutes per side. Remove with tongs or a slotted spoon and transfer to a paper towel-lined plate. Season with ¼ teaspoon salt and squeeze over juice of ½ lime

  6. Plate White Bean Chili

    Plate White Bean Chili

    Stir roasted vegetables into chili to combine. Then, halve avocado and discard pit. Using a spoon, carefully scoop out flesh, discarding skin, and thinly slice. Taste chili and add more salt and black pepper as desired. Divide chili between bowls and garnish with queso fresco, sliced avocado, and tortilla chips. Cut remaining lime into wedges and serve alongside. Dig in!

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