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Sweet Potato Chili Bake

I’m a vegetarian and wanted to develop some dishes that are a little heartier than traditional vegetarian fare. I created this recipe, and even my 1-year-old loves it! —Jillian Tournoux, Massillon, Ohio
  • Total Time
    Prep: 30 min. Bake: 20 min.
  • Makes
    7 servings

Ingredients

  • 2 cups cubed peeled sweet potato
  • 1 medium sweet red pepper, chopped
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 can (28 ounces) diced tomatoes, undrained
  • 2 cups vegetable broth
  • 1 can (15 ounces) black beans, rinsed and drained
  • 4-1/2 teaspoons brown sugar
  • 3 teaspoons chili powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 package (6-1/2 ounces) cornbread/muffin mix
  • 1/2 cup shredded cheddar cheese
  • Optional toppings: sour cream, shredded cheddar cheese and chopped seeded jalapeno pepper

Directions

  • In a Dutch oven, saute sweet potato and red pepper in oil until pepper is crisp-tender. Add garlic; cook 1 minute longer. Add tomatoes, broth, beans, brown sugar, chili powder, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until potatoes are tender.
  • Meanwhile, preheat oven to 400°. Prepare cornbread batter according to package directions; stir in cheese. Drop by tablespoonfuls over chili.
  • Cover and bake 18-20 minutes or until a toothpick inserted in center comes out clean. Serve with toppings of your choice.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
1 cup: 324 calories, 11g fat (5g saturated fat), 54mg cholesterol, 1204mg sodium, 47g carbohydrate (16g sugars, 6g fiber), 10g protein.

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