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
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.
Nutrition
Serving: 1 | Calories: 329kcal | Carbohydrates: 15g | Protein: 20g | Fat: 22g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 384mg | Fiber: 3g | Sugar: 4g