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
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
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 7g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 5mg
