Sweet Potato Chili Casserole

This unique sweet potato chili casserole is full of flavor and a great way to change up your dinner routine!

• Prep: 20 min
• Cook: 45 min
• Total: 1 hr 5 min
• Servings: 8
• Cuisine: American
• Difficulty: Easy
• Cost: $2.41/serving

Dietary

• Gluten-Free
• Nut-Free
• Soy-Free
• Egg-Free

Tags

• quick
• comfort food
• bake
• sauté
• one-pot
• savory

Ingredients

• 1 pound ground beef
• 15 ounce black beans (rinsed and drained)
• 1 yellow onion (large, diced)
• 3 clove garlic (chopped)
• 1 cup red bell pepper (diced)
• 2 tablespoon chili powder
• 1 teaspoon cumin (ground)
• 1 teaspoon oregano
• 28 ounce crushed tomatoes
• 1 cup beef broth (low sodium)
• 2 cup sweet potato (peeled, diced into 1 inch pieces)
• 1 cup Monterey jack and cheddar cheese (shredded)
• 0.25 teaspoon salt (to taste)
• 0.25 teaspoon pepper (to taste)

Instructions

1. Preheat oven to 400 degrees F. Place a 12-inch cast iron skillet over medium high heat, add the ground beef in an even layer and cook until browned. Drain excess grease, leaving about a tablespoon.
2. Add the onions, garlic, bell pepper, sweet potato and spices. Cook, stirring occasionally, until the vegetables soften, about 3-5 minutes.
3. Add the tomatoes, black beans and beef broth and bring to a simmer.
4. Place cast iron skillet on the center rack of the oven and bake for 35-40 minutes or until the sweet potatoes are nice and tender.
5. Add shredded cheese and broil until cheese is melted and bubbling, about 2-3 minutes.
6. Salt and pepper to taste; serve immediately and enjoy!

Notes

If you wanted to make this sweet potato chili casserole a bit lighter, you could easily use ground turkey in the place of ground beef. Any oven-safe skillet can be used instead of a cast iron skillet.

Nutrition (per serving)

• Calories: 241
• Protein: 18.7 g
• Carbohydrates: 22.6 g
• Fat: 10.6 g
• Fiber: 5.4 g
• Sodium: 244 mg
• Saturated Fat: 5.1 g
• Sugar: 6.8 g
• Cholesterol: 31 mg