Chili Cheese Sweet Potato Casserole Recipe

Chili Cheese Sweet Potato Casserole: If you think every bowl of chili should be hidden under mounds of melty cheese and a big dollop of sour cream, then this is the casserole for you. With roasted sweet potatoes and black bean chili layered together under a gooey blanket of cheese, this easy vegetarian dinner is both incredibly comforting and surprisingly hearty. Plus, it’s endlessly versatile—just like many of our favorite casseroles, you can really play around with this recipe and make it your own. Keep reading on for all our tips on making this weeknight savior:

Variations:
— Can I add meat? Well, you could, but one of the things we love most about this casserole is that it doesn’t need it. Between the black beans, the corn, the tomatoes, and those sweet potatoes, there’s a lot going on, and adding meat might actually make it too busy. Don’t worry—by the time this casserole hits the table, bubbling around the edges, covered in cheese, you won’t be missing the meat. We promise! 
— Can I use a different cheese? Absolutely. We’ve opted for colby Jack cheese, but feel free to sub it out for any cheese that melts well and works with this casserole’s Southwestern vibe. You could try cheddar, Monterey Jack, or even pepper Jack for an extra kick. 

Serving ideas. 
One of the best things about this casserole is that it’s basically a complete meal by itself. If you want to serve it with sides, try pairing it with this simple kale salad or a tangy red cabbage slaw. Or, if you want to get another carb in there, make this classic cornbread—it’s a winner for sure.

Also Read: Southern Style Okra Recipe

Chili Cheese Sweet Potato Casserole Recipe

Recipe by RecipeWikki

Servings

4-8

servings

Prep time

20

minutes

Cooking time

1

hour 

55

minutes

Calories

432

kcal

With roasted sweet potatoes and black bean chili layered together under a gooey blanket of cheese, this easy vegetarian weeknight dinner is both incredibly comforting and surprisingly hearty.

Ingredients

• 4 tbsp. vegetable oil, divided, plus more for dish

• 3 medium sweet potatoes (about 1 1/2 lb. total), peeled and cut into 1/2″ cubes

• 1 1/2 tsp. kosher salt

• 1 yellow onion, finely chopped

• 1 red bell pepper, seeds and ribs removed, finely chopped

• 2 cloves garlic, finely chopped

• 1 tbsp. chili powder

• 1 tbsp. ground cumin

• 1 tsp. dried oregano

• 1 (14.5-oz.) can black beans

• 1 (14.5-oz.) can diced tomatoes

• 1 (14.5-oz.) can tomato sauce

• 1 c. fresh or frozen corn kernels

• 2 c. shredded colby Jack cheese

• 2 scallions, sliced (about 1/4 cup)
  Sour cream, for serving

Directions

• Preheat oven to 400°. Rub a 13″-by-9″ glass baking dish with oil. On a baking sheet, toss potatoes, 2 tablespoons oil, and 1/2 teaspoon salt.
• Roast potatoes until lightly browned and cooked through, 15 to 20 minutes. Let cool slightly. Reduce oven temperature to 350°.
• Meanwhile, in a large skillet over medium heat, heat remaining 2 tablespoons oil. Add onion and 1/2 teaspoon salt and cook, stirring occasionally, until slightly softened, 3 to 4 minutes. Add bell pepper, garlic, chili powder, cumin, and oregano and cook, stirring occasionally, until pepper is just slightly softened and spices are fragrant, about 2 minutes more. Stir in beans, tomatoes, tomato sauce, corn, and remaining 1/2 teaspoon salt and cook, stirring occasionally, until heated through, 1 to 2 minutes.
• Pour half of chili into prepared dish. Sprinkle with half of potatoes. Top with remaining chili and potatoes.
• Cover with foil and bake casserole until bubbling around the edges and hot in the center, 20 to 25 minutes. Uncover, top with cheese, and continue to bake until cheese is melted, 4 to 6 minutes more.
• Sprinkle with scallions and serve with sour cream alongside.