Past Recipes
White Bean Chili

White Bean Chili with Sweet Potato, Poblano, and Homemade Tortilla Chips

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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

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

What You’ll Need

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

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Preheat oven to 450°F. If leeks arrived with dark green tops, trim and discard them. Halve lengthwise. Cut crosswise into 1-inch pieces. Place in a bowl of cold water, separating pieces, to let dirt sink to bottom. Stack tortillas and cut into 8 wedges. Rinse sweet potatoes. Cut into ½-inch dice. Halve lime. Mince garlic. Rinse poblano. Halve lengthwise. Using a knife tip, discard seeds and stem. Cut into ½-inch pieces. Drain and rinse beans.

  2. Roast sweet potatoes and poblano

    Roast sweet potatoes and poblano

    On a baking sheet, toss sweet potatoes and poblano with half of spice mix, 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Roast, mixing 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 garlic and remaining spice mix and stir to combine. Cook until fragrant, about 2 minutes more. Season with ¼ teaspoon salt and pepper as desired. 

  4. Simmer chili

    Simmer chili

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

  5. Fry tortilla chips

    Fry tortilla chips

    While chili simmers, heat enough olive oil to reach ¼-inch up the sides of a large high-sided pan over medium-high heat. When oil is shimmering, add tortilla wedges and fry until golden, working in batches as needed, 1-2 minutes per side. Using tongs or a slotted spoon, carefully transfer to a paper towel-lined plate to drain. Season with ¼ teaspoon salt and squeeze over juice of ½ lime

  6. Finish and plate chili

    Finish and plate chili

    Add sweet potatoes and poblano to pot with chili and stir to combine. Halve avocado and discard pit. Using a spoon, carefully scoop out flesh, discarding skin. Thinly slice. Taste chili and add salt and pepper, then divide between serving bowls. Garnish with queso fresco, sliced avocado, and tortilla chips. Squeeze over juice of remaining lime, if desired. Dig in!

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