If you’re searching for a cozy, hearty meal that checks all the boxes—simple, nourishing, and absolutely crave-worthy—look no further than this Sweet Potato Chili Casserole. With its medley of colorful veggies, two types of beans, creamy sweet potatoes, and just the right amount of aromatic spices, this casserole truly brings comfort food to a new level. Whether you’re in need of a crowd-pleasing weeknight dinner or planning ahead for meal prep, this Sweet Potato Chili Casserole delivers big flavor and wholesome goodness in every bite.

Sweet Potato Chili Casserole Recipe - Recipe Image

Ingredients You’ll Need

There’s something magical about how just a handful of pantry staples and fresh produce come together to make this dish sing. Each ingredient plays a star role—some bringing heat, others sweetness, and others even a pop of color—resulting in a balanced and utterly satisfying casserole that’s both vibrant and deeply comforting.

Sweet potatoes: Tender chunks of sweet potato add natural sweetness and a creamy texture that ties the whole casserole together.
Olive oil: Just a tablespoon of olive oil is all you need to perfectly sauté your veggies and kickstart the flavor-building.
Onion: The aromatic base for any good chili, onion infuses the casserole with savory depth.
Garlic: Three cloves is the secret for a subtle but unmistakable garlic punch in every mouthful.
Bell pepper: Adds crispness, color, and a gentle sweetness that rounds out the chili flavors.
Black beans: Their soft earthiness and protein boost this meal from side dish to main event.
Kidney beans: For that classic chili heartiness, kidney beans add body and a robust bite.
Diced tomatoes: Don’t skip the juice—this is what creates the luscious, juicy base to the casserole.
Frozen corn: Corn kernels add pops of sweet crunch and lovely golden dots throughout the dish.
Chili powder: The main spice, it provides warmth and a gentle kick that isn’t too overpowering.
Cumin: Earthy and aromatic, cumin is key to delivering those unmistakable chili notes.
Smoked paprika: A little goes a long way to infuse subtle smokiness that makes each bite irresistible.
Salt: Essential for bringing all those layers of flavor together—season to taste as you go.
Black pepper: Just a touch brings a hint of gentle heat and complexity.
Shredded cheddar cheese (optional): If you’re a cheese lover, this gooey topping makes the casserole extra decadent.
Chopped cilantro: A fresh, verdant finish that brightens up the whole dish; you can skip it if you’re not a cilantro fan, though!

How to Make Sweet Potato Chili Casserole

Step 1: Prep and Sauté the Veggies

First things first—preheat your oven to 375°F (190°C) so it’s piping hot when you’re ready to bake. Heat that tablespoon of olive oil in a large skillet on medium. Add the chopped onion and bell pepper, letting them sizzle for about five minutes, until they’re soft and fragrant. This is where your Sweet Potato Chili Casserole begins to build its savory magic!

Step 2: Add Garlic and Sweet Potatoes

Once your kitchen smells amazing, stir in the minced garlic and cook it for just a minute. Then it’s time for the star ingredient: sweet potatoes. Toss the diced pieces into the pan and give everything a good stir, letting those earthy notes meld together.

Step 3: Stir in Beans, Tomatoes, Corn, and Spices

Now the chili really takes shape! Add in the black beans, kidney beans, and that can of juicy diced tomatoes (don’t drain). Pour in the frozen corn and sprinkle over the chili powder, cumin, smoked paprika, salt, and pepper. Mix thoroughly, making sure every morsel is coated in all those beautiful spices. Let it all simmer gently for 10 to 12 minutes on the stovetop, giving the sweet potatoes a chance to soften just until fork-tender.

Step 4: Assemble and Bake

Lightly grease a 9×13-inch baking dish and transfer the simmered mixture into it, spreading it out evenly. If you love a cheesy top, now’s your chance—scatter the shredded cheddar cheese right over the top. Slide the dish into your preheated oven and bake uncovered for 20 minutes, letting the casserole bubble up and the cheese (if you’re using it) get beautifully melty and golden.

Step 5: Garnish and Serve

Once your Sweet Potato Chili Casserole is bubbly and fragrant, take it out and let it sit for just a few minutes. Sprinkle with plenty of chopped cilantro for a pop of freshness. Now you’re ready to dig in!

How to Serve Sweet Potato Chili Casserole

Garnishes

Toppings are half the fun! A generous handful of fresh cilantro is classic, but you could also set out bowls of sliced green onions, diced avocado, or even a dollop of tangy sour cream. Each garnish adds its own flair to your Sweet Potato Chili Casserole.

Side Dishes

This casserole is hearty enough to be the main event, but it shines extra bright when paired with simple sides. Try serving with warm cornbread or a crisp green salad dressed with lime for contrast. For a Tex-Mex twist, tortilla chips on the side make for the best scooping.

Creative Ways to Present

If you’re feeding a crowd or want to impress at a potluck, portion your Sweet Potato Chili Casserole into individual ramekins before baking, or serve over a bed of fluffy rice or quinoa for a dinner bowl that feels extra special. You can even top with crushed tortilla chips for a fun, crunchy finish.

Make Ahead and Storage

Storing Leftovers

Leftovers? Lucky you! Let your Sweet Potato Chili Casserole cool completely, then transfer to an airtight container. It’ll keep in the fridge for up to four days, making it an ideal option for delicious grab-and-go lunches.

Freezing

This casserole is a meal prep superstar. Portion it out into freezer-safe containers, label them, and freeze for up to three months. To freeze the whole casserole, wrap it tightly in foil and plastic wrap—just skip the cheese topping until you’re ready to bake for the best texture.

Reheating

To reheat, simply microwave single servings until steaming hot or pop larger portions into a 350°F (175°C) oven covered with foil until warmed through. If reheating from frozen, let it thaw overnight in the fridge before reheating for best results.

FAQs

Can I make Sweet Potato Chili Casserole vegan?

Absolutely! Simply leave out the cheese or swap in your favorite plant-based shredded cheese. Everything else in the recipe is naturally vegan-friendly, so you won’t miss any of the rich, satisfying flavors.

What’s the best way to meal prep this casserole?

Prepare the whole Sweet Potato Chili Casserole up to the baking step, then cover and refrigerate. When you’re ready to eat, just bake as instructed, adding an extra 5 minutes if you’re starting from cold. It makes weeknight dinners a breeze!

Can I substitute other beans or veggies?

Yes, this recipe is flexible! You can try pinto beans or chickpeas, or bulk it up with extra veggies like zucchini, spinach, or carrots. Just keep the proportions similar for best results.

How spicy is this casserole?

The base recipe is mild to medium, thanks to the chili powder and smoked paprika. If you like more heat, add a pinch of cayenne pepper or serve with sliced jalapeños.

Is Sweet Potato Chili Casserole gluten-free?

It sure is! Every ingredient in this recipe is naturally gluten-free—just double-check your packaged items, like beans and spices, for any additional additives if you’re highly sensitive.

Final Thoughts

There’s just something comforting about gathering around a bubbling casserole packed with wholesome, hearty goodness. I hope this Sweet Potato Chili Casserole brings as much joy to your table as it does to mine. Give it a try—you might just discover your new favorite weeknight dinner!

Sweet Potato Chili Casserole Recipe

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4.8 from 16 reviews

Author: admin
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

This Sweet Potato Chili Casserole is a hearty and flavorful vegetarian dish perfect for a cozy dinner. Packed with sweet potatoes, beans, and spices, topped with melted cheese, and garnished with fresh cilantro, this casserole is a satisfying meal that’s easy to make.

Ingredients

Scale

Sweet Potato Chili Casserole:

2 medium sweet potatoes, peeled and diced
1 tablespoon olive oil
1 small onion, chopped
3 cloves garlic, minced
1 bell pepper, chopped
1 can (15 oz) black beans, drained and rinsed
1 can (15 oz) kidney beans, drained and rinsed
1 can (14.5 oz) diced tomatoes, with juice
1 cup frozen corn
1 tablespoon chili powder
1 teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper
½ cup shredded cheddar cheese (optional)
Chopped cilantro for garnish

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Instructions

Preheat the oven: Preheat the oven to 375°F (190°C).
Sauté vegetables: In a large skillet, heat olive oil over medium heat. Add onion and bell pepper, sauté until softened. Stir in garlic.
Add ingredients: Add sweet potatoes, beans, diced tomatoes, corn, spices. Stir well and simmer until sweet potatoes are tender.
Transfer to baking dish: Transfer the mixture to a greased 9×13-inch baking dish. Add cheese if using.
Bake: Bake uncovered for 20 minutes until bubbly and cheese is melted.
Garnish and serve: Garnish with cilantro before serving.

Notes

This casserole can easily be made vegan by omitting the cheese or using a plant-based alternative.
Great for meal prep and can be frozen in individual portions for later use.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: American