Sweet Potato Chili & Avocado Lime Cruda

We think sweet potatoes are main dish-worthy, so we made this versatile superfood the star of our vegetarian chili

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


  1. Warm oil in a large pot over medium heat and add onion, red pepper, garlic and salt. Sauté until soft, about 4 minutes.
  2. Add the sweet potato and lime zest. Cook for 10 to 15 minutes more, until sweet potatoes are soft. Stir occasionally.
  3. Add the tomatoes, black beans, jalapeño, lime juice, cumin, chili powder and cocoa.
  4. Bring to a simmer, cover and cook for 15 minutes.
  5. To make the cruda:
    • Combine all ingredients in a large bowl.
    • Toss to combine.
  6. 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.
  7. 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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