Best Chili Cheese Sweet Potato Casserole Recipe

If you think every bowl of chili should be hidden under mounds of melty cheese and a big dollop of sour cream, 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 weeknight dinner is both incredibly comforting and surprisingly hearty.

Read on for more tips and information on this comforting casserole. Looking for more healthy vegetarian dinners? Check out these vegan crunchwraps—they’re out of this world.

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.

Can I make this ahead of time?

You sure can! If you’re making it in advance, we’d recommend assembling the entire casserole (minus the cheese topping) without baking. Cover refrigerate for up to 3 days. When you’re ready to bake, let it sit at room temperature while you’re preheating the oven and then follow the directions to bake at 350°, as stated in the recipe.

What do I serve with this?

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.

Can I freeze this?

Sure thing. You can freeze the whole casserole before it’s been baked (again, we’d recommend leaving off the cheese in this case), or you can freeze any leftovers from the baked casserole; just be sure to let them cool down before you transfer them to an airtight container. Frozen, this casserole should stay good for 3 months. 

Made this? Let us know what you think in the comments below.

Post a Comment

Previous Post Next Post

Contact Form