This Sweet Potato Chili Casserole bakes like a cozy bowl of chili in a casserole dish. It’s a hearty main course with sweet potatoes, black beans, bell pepper, and ground beef that turns tender and saucy in the oven. Simple spices like chili powder, cumin, and oregano bring warm, rich flavors without fuss.
What Makes It Unique
You get classic chili taste with sweet potato cubes that soften into a creamy texture while the top gets cheesy and bubbly. Everything starts on the stovetop over medium heat in a large skillet, then finishes in the oven so you can clean up and set the table. It also reheats well for chili night leftovers.
Ingredient Insights
- Ground beef: Browning the ground beef first builds flavor and gives a savory base. Love easy ground beef recipes? Don’t miss my delicious Stuffed Cabbage Casserole.
- Black beans: Rinsed and drained for clean flavor and extra protein.
- Yellow onion: Diced to melt into the sauce and add sweetness.
- Garlic: Chopped for aromatic depth.
- Red bell pepper: Adds color and mild sweetness that balances the spices.
- Chili powder: The key chili note in this casserole.
- Ground cumin: Earthy background that rounds out the seasoning.
- Oregano: Bright herbal note that wakes up the sauce.
- Crushed tomatoes: Create the rich, saucy base.
- Low sodium beef broth: Loosens the mixture and helps everything simmer evenly.
- Sweet potatoes: Peeled and cut into 1 inch pieces so they turn tender in the oven.
- Monterey Jack and cheddar cheese: Melts into a golden top layer.
- Salt and black pepper: Season simply and adjust to taste at the end.
How to Make Sweet Potato Chili Casserole
Step one: Preheat your oven to 400°F.
Step two: Place a 12 inch cast iron or other oven safe large skillet over medium heat. Add the ground beef in an even layer and cook until browned, breaking it apart as it cooks. Drain excess grease, leaving about 1 tablespoon in the pan.
Step three: Add the onion, garlic, red bell pepper, sweet potatoes, chili powder, cumin, and oregano. Cook, stirring occasionally, until the vegetables begin to soften, about 3 to 5 minutes.
Step four: Stir in the crushed tomatoes, black beans, and beef broth. Bring to a gentle simmer. You can be sure to scrape any bits of browned meat off the bottom of your skillet at this phase.
Step five: Transfer the skillet to the oven and bake uncovered for 35 to 40 minutes, or until the sweet potatoes are tender.
Step six: Sprinkle the shredded Monterey Jack and cheddar evenly over the top and broil 2 to 3 minutes, until melted and bubbling.
Step seven: Season with salt and black pepper to taste. Let stand a few minutes, then serve hot.
As always, you can find a full printable instruction guide in the recipe card below.
Substitutions & Variations
- Protein swap: Use ground turkey instead of ground beef for a lighter option.
- Spice level: Add a pinch of cayenne pepper or a dash of chile powder if you like more heat.
- Serve it up: Spoon into serving bowls and top with sour cream. A simple green salad makes a great side dish.
- Pan choice: If you do not have a cast iron skillet, cook the filling in a large skillet and transfer to a greased baking dish before baking.
Sweet Potato Chili Casserole Tips
- Cut evenly: Keep sweet potato cubes at about 1 inch so they cook through in the listed time.
- Simmer briefly: A quick simmer before baking helps the sweet potato mixture cook evenly in the oven.
- Storage: Cool to room temperature, then store in an airtight container in the fridge for up to 4 days.
- Reheat: Warm in a 350°F oven until hot, or microwave single portions.
- Freezer friendly: This is very freezer friendly. Freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat.
- For best results: Shred your own cheese so it melts smoothly.
- Optional balance: If you like a hint of sweetness in chili, stir in a small pinch of brown sugar to the sauce. This is optional and not required.
Storage Instructions
Let the casserole cool to room temperature. Transfer to airtight containers and refrigerate up to 4 days. Freeze up to 3 months. Reheat covered in a 350°F oven until hot. If the casserole thickens after chilling, stir in a splash of beef broth before warming.
Frequently Asked Questions
Can I assemble this ahead?
Yes. Assemble, cover, and refrigerate up to 24 hours. Let it sit at room temperature for 20 minutes, then bake as directed. You may need to add baking time since you are skipping the sauté step.
Can I make Sweet Potato Chili Casserole vegetarian?
Skip the beef and add another can of black beans or more vegetables. Use vegetable broth in place of beef broth.
What size pan works if I don’t use cast iron?
Use a 9 by 13 inch casserole dish. Bake until the sweet potatoes are fork tender.
How spicy is this Sweet Potato Chili Casserole recipe?
It is mild as written. Add cayenne pepper or extra chili powder to taste.
This is such a unique and flavorful dish. My family loves this easy casserole recipe and I hope yours does, too!
More Homemade Comfort Dishes
- Old Fashioned Goulash
- Mexican Tater Tot Casserole
- Loaded Cauliflower Casserole
- Ground Turkey Stuffed Peppers
- Chicken Spaghetti Casserole
- Ground Chicken Chili
Sweet Potato Chili Casserole
Ingredients
- 1 pound ground beef
- 1 can black beans 15 oz., rinsed and drained
- 1 large yellow onion diced
- 3 cloves garlic chopped
- 1 cup red bell pepper diced
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1 can can crushed tomatoes 28 oz.
- 1 cup beef broth low sodium
- 2 cups sweet potatoes peeled and diced into 1-inch pieces
- 1 cup Monterey Jack and cheddar cheese shredded
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F.
- Place a 12-inch cast iron skillet over medium-high heat. Add the ground beef in an even layer and cook until browned, breaking it apart as it cooks. Drain the excess grease, leaving about one tablespoon in the pan.
- Add the onion, garlic, bell pepper, sweet potatoes, chili powder, cumin, and oregano. Cook, stirring occasionally, until the vegetables start to soften, about 3 to 5 minutes.
- Stir in the crushed tomatoes, black beans, and beef broth. Bring the mixture to a gentle simmer. Use this time to scrape any brown, burned bits off the bottom of the pan.
- Transfer the skillet to the oven and bake uncovered for 35 to 40 minutes, or until the sweet potatoes are tender.
- Sprinkle the shredded cheese evenly over the top and broil for 2 to 3 minutes, until melted and bubbling.
- Season with salt and pepper to taste. Serve hot and enjoy.
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This skillet chili my family loved! I used beyond meat instead of beef and used it the same way (minus dealing with the grease). My skillet was only 10″ rather than the recommended 12″, and I had to switch to the soup pot prior to baking. I got all but half a cup into the skillet when baking, though. It was delicious! My meat loving family did not notice the fake beef and they tolerated and ate the sweet potatoes! Making it again on this snowy day! I have pix, too!
We make this recipe every few weeks. It’s one of the few healthy dishes one of my kids will eat.
Absolutely delicious. I will be making this again and again.
What could I use instead of a cast iron skillet?
You can use any oven safe skillet!
I made the Sweet Potato Chilli Casserole………I added more spices, used ground chicken & because I love cilantro I added that as well. This was absolutely delicious.
This is AMAZING! I tweaked it a little by adding in tomato paste to the beef after it was browned and added a can of kidney beans. And instead of beef broth I put in a pint of homemade salsa! A few extra spices…paprika, garlic salt & garlic pepper, and a taco seasoning. This is going to replace my normal chili recipe! Served it with corn bread…I had to make myself stop eating! 😂
I’ve made this twice now. Exactly as you said. Ok maybe with dried onion….. and whatever peppers were in my fridge. It’s delicious. Tonight I have an avocado to add to it for fun. I’ve shared it with my brother and am blown away with how simple and fast it is.
I am confused a bit by the amount of cheese. Is it a blend of both or is it one cup of each kind?
I’d assume a mix to equal 1 cup total. There are many cheddar cheese blends that would work just fine as well!
YES YES YES. I made this and it is definitely comfort food with a refreshingly new blend of flavors. I will definitely be making this again. Thanks
I just made this for dinner tonight and it was delicious! I made a few minor changes though. I added an extra tablespoon of chili powder, increases the cumin, and added 1/2 teaspoon smoked paprika and a can of fire roasted green chilies. Also, I do not have a cast iron skillet, so I did the sautéing in a pot and then transferred to a 9×13 in baking dish to bake and broil. Worked great!
Thanks for this information since I don’t have a cast iron skillet either