Sweet Potato Chili Mac Bake

Looking for a comforting and nutritious meal? Try this Sweet Potato Chili Mac Bake! This hearty casserole combines creamy macaroni with zesty chili and the natural sweetness of sweet potatoes, all baked to perfection. Packed with vitamins, fiber, and plant-based protein from black beans, this dish not only satisfies cravings but also fuels your body. Perfect for family dinners or cozy nights in, it’s a delicious way to enjoy wholesome ingredients. Dive into the recipe and discover flavors that will impress everyone!

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Ingredients

2 medium sweet potatoes, peeled and cut into small cubes

1 cup elbow macaroni

1 tablespoon olive oil

1 onion, finely chopped

2 cloves garlic, minced

1 bell pepper (any color), diced

1 can (15 oz) black beans, rinsed and drained

1 can (15 oz) diced tomatoes, including juices

1 can (6 oz) tomato paste

2 cups vegetable broth

2 teaspoons chili powder

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon cayenne pepper (adjust based on desired heat level)

Salt and black pepper, to taste

1 cup shredded cheese (cheddar or a dairy-free alternative)

½ cup corn (use fresh or frozen)

Fresh cilantro or sliced green onions for garnish (optional)

Instructions

Preheat the Oven: Start by preheating your oven to 375°F (190°C) to ensure it’s ready for baking.

Cook the Sweet Potatoes: In a large pot, bring salted water to a boil. Add the diced sweet potatoes and cook for about 8-10 minutes, or until they are easily pierced with a fork. Drain the sweet potatoes and set them aside to cool slightly.

Cook the Pasta: In the same pot, add water again and bring it to a boil. Cook the elbow macaroni according to the package instructions until it reaches al dente texture. Drain and set aside the cooked pasta.

Sauté the Vegetables: In a spacious skillet, heat the olive oil over medium heat. Once hot, add the chopped onion, minced garlic, and diced bell pepper. Sauté the mixture for about 5 minutes, stirring occasionally, until the vegetables soften and become fragrant.

Combine Ingredients: Add the cooked sweet potatoes to the skillet along with the black beans, diced tomatoes (with their juices), tomato paste, vegetable broth, chili powder, cumin, smoked paprika, cayenne pepper, and season with salt and pepper. Stir well to incorporate, then bring the mixture to a gentle simmer. Allow it to cook for an additional 5 minutes to let the flavors meld.

Mix in the Pasta: Carefully fold the cooked elbow macaroni and corn into the skillet with the chili mixture. Stir until everything is evenly combined.

Transfer to Baking Dish: Grease a 9x13 inch baking dish and pour the chili mac mixture into it. Spread the mixture out evenly with a spatula.

Add Cheese Topping: Sprinkle the shredded cheese generously over the top of the chili mac, ensuring it covers the entire surface.

Bake: Place the baking dish in your preheated oven and bake for 25-30 minutes, or until the cheese is melted and bubbly, forming a golden crust.

Garnish and Serve: Once baked, carefully remove the dish from the oven and let it cool for about 5 minutes. Garnish with fresh cilantro or slices of green onion for an added burst of color and flavor before serving.

Prep Time: 20 minutes | Total Time: 1 hour | Servings: 6-8

- Presentation Tips: Serve this hearty bake in individual bowls, drizzling a bit of olive oil on top for an elegant finish, and garnish with additional cilantro or green onions for a pop of freshness.