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Sweet Potato Chili & Avocado Lime Cruda

  • 20 Ingredients
  • 6 Servings
  • Main Dish
  • 229 Calories

We think sweet potatoes are main dish-worthy, so we made this versatile superfood the star of our vegetarian chili. And then we went and topped it with an avocado lime cruda and baked tortilla ribbons for a flavor explosion.  



  • 2 tablespoons olive oil
  • 1 medium red onion, chopped
  • 1 red pepper, chopped
  • 4 cloves garlic, minced
  • 1 teaspoon sea salt (optional)
  • 2 large sweet potatoes, cut in 1/2-inch cubes
  • 2 teaspoons lime zest
  • 2 tablespoons lime juice
  • 28-ounce can diced tomatoes with juice
  • 5 cups cooked black beans or 3.15-oz can black beans, rinsed and drained
  • 2 ounces jalapeño, seeded and chopped
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 1 tablespoon cocoa powder
  • 1 lime, cut into wedges
  • 1/2 ounce chopped cilantro leaves

Avocado lime cruda

  • 2 large avocados, diced
  • 3 ounces cherry tomatoes, quartered
  • 1 ounce green onion, diced
  • 1 teaspoon lime juice

Baked tortilla ribbons

  • 12 corn tortillas, cut into 1 inch strips
  • 1 tablespoon olive oil
  • 2 teaspoon smoked paprika
  • 1 teaspoon salt


  • Warm oil in a large pot over medium heat and add onion, red pepper, garlic and salt. Sauté until soft, about 4 minutes.
  • Add the sweet potato and lime zest. Cook for 10 to 15 minutes more, until sweet potatoes are soft. Stir occasionally.
  • Add the tomatoes, black beans, jalapeño, lime juice, cumin, chili powder and cocoa.
  • Bring to a simmer, cover and cook for 15 minutes.
  • To make the cruda:
    • Combine all ingredients in a large bowl.
    • Toss to combine.
  • To make the tortilla ribbons:
    • Preheat oven to 350°F.
    • Spread tortilla strips onto a baking sheet.
    • Drizzle tortillas with olive oil and toss to coat.
    • Sprinkle with smoked paprika and salt.
    • Bake 8-10 minutes until strips are crisp.
  • Serve chili topped with 1 tablespoon avocado lime cruda, 1/2 ounce tortilla ribbons and lime wedge.

Nutrition Information

Serving size: 6 ounces chili; 1 tablespoon avocado lime cruda; 1/2 ounce tortilla ribbons

Amount Per Serving*

  • Calories: 229
  • Fat: 7g
  • Total Carohydrates: 37g
    • Dietary fiber:10g
  • Protein: 7g
  • Sodium: 65mg

*For entire dish

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