Dinner
Chili and Sweet Potato Casserole
All the coziness of chili with satiating sweet potatoes for substance. A fun take on a winter favorite.
Chili and Sweet Potato Casserole
All the coziness of chili with satiating sweet potatoes for substance. A fun take on a winter favorite.
Ingredients
- 2 medium sweet potatoes, peeled and thinly sliced
- 1 tbsp olive oil
- 1 lb ground turkey
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 8 oz can tomato sauce
- 1 tbsp chili powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp dried oregano
- Salt and pepper to taste
- 1 cup shredded raw cheddar (optional)
- 1/4 cup chopped cilantro (optional), for serving
- sliced avocado, for serving
Instructions
- Preheat the oven to 400°F. Toss the sweet potato slices with olive oil and a pinch of salt. Arrange them on a baking sheet and roast for 15 minutes, flipping halfway through.
- Heat a large skillet over medium heat. Add the ground turkey or beef and cook until browned. Drain excess fat if necessary.
- Add the onion, and bell pepper. Sauté for 3-4 minutes until softened. Add garlic and cook one more minute.
- Stir in black beans, diced tomatoes, tomato sauce, and spices. Simmer for 10 minutes.
- Grease a 9x13-inch baking dish. Layer half the roasted sweet potatoes on the bottom of the dish. Pour the chili mixture over the sweet potatoes, spreading evenly. Top with the remaining sweet potatoes.
- Sprinkle shredded cheese on top, if using.
- Bake uncovered for 15-20 minutes, until the casserole is bubbly and the cheese is melted.
- Let the casserole rest for 5 minutes. Top with fresh cilantro and avocado.