Sweet Potato Chili Casserole
This unique sweet potato chili casserole is full of flavor and a great way to change up your dinner routine!
Servings 6 -8 servings
Ingredients
- 1 pound ground beef
- 1 15 oz. can black beans 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 28-ounce can crushed tomatoes
- 1 cup low sodium beef broth
- 2 cups sweet potatoes peeled, diced into 1” pieces
- 1 cup shredded Monterey jack and cheddar cheese
- salt and pepper to taste
Instructions
- Preheat oven to 400ºF.
- 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. Add the onions, garlic, bell pepper, sweet potato and spices. Cook stirring occasionally, until the vegetables soften, about 3-5 minutes. Add the tomatoes, black beans and beef broth and bring to a simmer.
- 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. Add shredded cheese and broil until cheese is melted and bubbling, about 2-3 minutes. Salt and pepper to taste; serve immediately and enjoy!