Sweet Potato Chili Casserole Recipe
If you’re looking for a dish that’s hearty, nourishing, and brings a pop of vibrant color to your dinner table, look no further than Sweet Potato Chili Casserole. This casserole combines tender cubes of sweet potato, a duo of beans, and bold chili spices, all baked together under a golden layer of melty cheese. It’s a weeknight staple in my house, loaded with comforting flavors and just enough heat to keep you coming back for seconds. Whether you’re feeding a crowd or meal-prepping for the week, this casserole promises satisfying bites and easy clean-up—plus, it’s a surefire way to win over meat-eaters and vegetarians alike!
Ingredients You’ll Need
The magic of Sweet Potato Chili Casserole lies in its simple, wholesome ingredients. Each one brings something special to the table, from sweet, earthy potatoes to smoky spices and creamy beans. Here’s what you’ll need and why every component counts:
- Olive oil: Adds richness and helps soften the veggies, creating a flavorful base.
- Onion (diced): Builds savory depth as your first aromatic layer.
- Garlic (minced): Brings a punch of flavor that elevates the entire casserole.
- Red bell pepper (diced): Offers sweetness and a pop of color.
- Green bell pepper (diced): Lends a mild bitterness that balances the sweetness of the potatoes.
- Sweet potatoes (peeled and cubed): The star ingredient, giving this casserole its signature creamy texture and natural sweetness.
- Black beans (drained and rinsed): Provide plant-based protein and a tender bite.
- Kidney beans (drained and rinsed): Add heartiness and a beautiful color contrast.
- Diced tomatoes (canned): Bring tanginess and juiciness to the chili base.
- Tomato paste: Boosts the umami and thickens the casserole’s sauce.
- Chili powder: Delivers classic chili warmth without overpowering the sweet potatoes.
- Ground cumin: Adds earthiness and a hint of smokiness.
- Smoked paprika: Infuses a subtle, smoky depth that makes every bite interesting.
- Salt: Essential for bringing all the flavors together.
- Black pepper: Rounds out the spices with a gentle kick.
- Vegetable broth or water: Keeps the casserole juicy and helps meld the flavors.
- Shredded cheese (cheddar or plant-based, optional): Creates a golden, gooey topping (skip or swap for vegan cheese as preferred).
- Chopped cilantro or green onions (optional): Add freshness and a final flourish of color.
How to Make Sweet Potato Chili Casserole
Step 1: Sauté the Aromatics
Start by preheating your oven to 375°F (190°C). Heat the olive oil in a large skillet over medium heat. Toss in the diced onion and let it cook for 3 to 4 minutes, stirring occasionally, until it turns soft and translucent. Add the minced garlic and sauté for another minute, just until fragrant—your kitchen will smell amazing already!
Step 2: Add the Veggies
Stir in the red and green bell peppers along with the sweet potatoes. Sauté this colorful mixture for 5 to 7 minutes, allowing the peppers to soften slightly and the sweet potatoes to pick up a little golden color. This step helps build a base of flavor and ensures the veggies cook evenly in the casserole.
Step 3: Build the Chili Base
Now it’s time to layer in the heartiness. Pour in the black beans, kidney beans, diced tomatoes (with their juices), and tomato paste. Sprinkle in the chili powder, ground cumin, smoked paprika, salt, and black pepper. Add the vegetable broth or water, then give everything a good stir so the spices and tomato paste are fully incorporated. Let the mixture come to a gentle simmer for about 10 minutes. This melding time allows the flavors to bloom and the sweet potatoes to start softening up.
Step 4: Assemble and Top
Lightly grease a 9×13-inch baking dish, then transfer your aromatic, chunky chili mixture into it. If you’re using cheese, sprinkle it generously over the top—don’t be shy! The cheese will melt and form a golden crust that’s truly irresistible.
Step 5: Bake to Perfection
Slide the dish into your preheated oven and bake uncovered for 25 to 30 minutes. You’ll know it’s ready when the sweet potatoes are fork-tender and the top is bubbling, with crispy, caramelized edges. Let the Sweet Potato Chili Casserole cool slightly before serving; this resting time makes it easier to slice and helps the flavors settle beautifully.
How to Serve Sweet Potato Chili Casserole
Garnishes
A handful of fresh chopped cilantro or sliced green onions can take the flavors up a notch, adding brightness and a pop of color. For extra flair, a dollop of sour cream (or dairy-free yogurt) and a few avocado slices make this Sweet Potato Chili Casserole look and taste restaurant-worthy.
Side Dishes
This casserole is a star all on its own, but it pairs wonderfully with a crisp green salad, warm cornbread, or even a scoop of rice. If you’re feeding a hungry crowd, consider serving it with tortilla chips for scooping—no utensils required!
Creative Ways to Present
For a fun twist, spoon the Sweet Potato Chili Casserole into individual ramekins for personal portions, or try stuffing leftovers into baked bell peppers or tortillas for a next-day lunch. It also makes a fabulous filling for loaded nachos or a hearty breakfast hash topped with a fried egg.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover Sweet Potato Chili Casserole to an airtight container and refrigerate. It stays fresh for up to four days, and the flavors just keep getting better with time, making it a superstar for meal prep.
Freezing
To freeze, portion out the casserole into freezer-safe containers or resealable bags. It will keep its flavor and texture for up to three months. When you’re ready to enjoy, simply thaw it overnight in the fridge before reheating.
Reheating
Reheat individual servings in the microwave for a quick lunch, or warm larger portions in a covered baking dish at 350°F (175°C) until hot throughout. If you like a fresh cheese crust, sprinkle on a bit more cheese before reheating in the oven.
FAQs
Can I add meat to Sweet Potato Chili Casserole?
Absolutely! If you’d like a heartier version, stir in some cooked ground beef or turkey before baking. It blends perfectly with the chili flavors and makes the dish extra satisfying.
How spicy is this casserole?
The base recipe is mild and family-friendly, but you can easily kick up the heat by adding a diced jalapeño or a pinch of cayenne pepper. Adjust the spice level to suit your taste.
Is this recipe vegan-friendly?
Yes, the casserole is naturally vegan if you use plant-based cheese or skip the cheese topping altogether. All the other ingredients are plant-based and full of flavor.
Can I prepare Sweet Potato Chili Casserole ahead of time?
You sure can! Assemble the casserole up to the baking step, then cover and refrigerate it for up to 24 hours. When you’re ready, bake as directed, adding a few extra minutes if it goes into the oven cold.
What’s the best way to cut sweet potatoes for this recipe?
Cube the sweet potatoes into bite-sized pieces, about half an inch thick. Uniform pieces ensure even cooking, so every forkful of Sweet Potato Chili Casserole is perfectly tender.
Final Thoughts
If you’re craving comfort food that’s colorful, nourishing, and endlessly adaptable, you’ll love making this Sweet Potato Chili Casserole. It’s the kind of recipe you’ll want to come back to week after week—so don’t wait to give it a try and make it your new go-to dinner!
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Sweet Potato Chili Casserole Recipe
- Total Time: 55 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Sweet Potato Chili Casserole is a hearty, flavorful vegetarian dish combining tender sweet potatoes, black beans, kidney beans, and vibrant bell peppers in a spicy tomato-based sauce, topped with melted cheese for a comforting baked meal perfect for any occasion.
Ingredients
Vegetables and Beans
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 ½ pounds sweet potatoes, peeled and cubed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
Seasonings and Liquids
- 2 tablespoons olive oil
- 1 tablespoon tomato paste
- 1 ½ teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup vegetable broth or water
Toppings (Optional)
- ½ cup shredded cheese (cheddar or plant-based)
- Chopped cilantro or green onions for garnish
Instructions
- Preheat and Prepare Aromatics: Preheat the oven to 375°F (190°C). In a large skillet, heat olive oil over medium heat. Add the diced onion and cook for 3–4 minutes until softened. Stir in the minced garlic and cook for an additional minute to release its fragrance.
- Sauté Vegetables: Add the diced red and green bell peppers along with the cubed sweet potatoes to the skillet. Sauté for 5–7 minutes, allowing the vegetables to soften slightly and develop flavor.
- Add Beans and Seasonings: Stir in the black beans, kidney beans, diced tomatoes, and tomato paste. Sprinkle in the chili powder, ground cumin, smoked paprika, salt, and black pepper. Pour in the vegetable broth or water and mix everything thoroughly.
- Simmer Mixture: Bring the mixture to a simmer and cook for 10 minutes, letting the flavors meld and the sweet potatoes start softening.
- Assemble in Baking Dish: Transfer the chili mixture to a greased 9×13-inch baking dish. Evenly spread the mixture and top with shredded cheese if using.
- Bake the Casserole: Bake uncovered for 25–30 minutes, or until the sweet potatoes are fork-tender and the top is slightly crisp and golden.
- Serve and Garnish: Remove from oven and let cool slightly before serving. Garnish with chopped cilantro or green onions if desired.
Notes
- For a heartier version, add cooked ground beef or turkey.
- Increase heat by including a diced jalapeño or a pinch of cayenne pepper.
- This casserole is excellent for meal prep and tastes even better the next day.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 310
- Sugar: 9g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 2.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 5mg
