Description
This Sweet Potato Chili Casserole is a hearty and flavorful vegetarian dish that is perfect for a cozy night in. Packed with nutrient-rich ingredients like sweet potatoes, beans, and spices, this casserole is a satisfying and comforting meal that the whole family will love.
Ingredients
Sweet Potato Chili Casserole:
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 small onion, diced
- 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 juices
- 1 cup frozen corn
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- 1 cup shredded cheddar cheese (optional)
- Chopped cilantro or green onions 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 the onion and sauté until translucent, about 3 minutes. Stir in the garlic and bell pepper, and cook for another 2–3 minutes.
- Cook sweet potatoes: Add the diced sweet potatoes and cook for 5–7 minutes until they begin to soften.
- Add remaining ingredients: Stir in the black beans, kidney beans, tomatoes, corn, chili powder, cumin, smoked paprika, cayenne (if using), salt, and pepper. Let the mixture simmer for 5 minutes.
- Transfer to baking dish: Transfer the chili mixture to a greased 9×13-inch baking dish and spread evenly. Top with shredded cheese, if using.
- Bake: Bake for 20–25 minutes until bubbly and the sweet potatoes are fork-tender.
- Garnish and serve: Garnish with cilantro or green onions and serve warm.
Notes
- This dish is easily made vegan by omitting the cheese or using a dairy-free alternative.
- Serve with rice, tortilla chips, or a side of cornbread.
