Southwest Sweet Potato & Chicken Chili Bake
Description
This hearty and comforting Southwest Sweet Potato & Chicken Chili Bake combines tender chicken, nutrient-rich sweet potatoes, black beans, and a medley of southwestern spices for a flavorful, warming meal. Topped with melted cheese and fresh cilantro, it’s perfect for a cozy weeknight dinner or meal prep. Its smoky, slightly spicy profile is balanced with the natural sweetness of roasted sweet potatoes, creating a one-dish meal that’s filling, healthy, and crowd-pleasing.
Prep & Cook Time
Prep time: 20 minutes
Cook time: 40 minutes
Total time: 1 hour
Ingredients (Serves 4–6)
For the Chili Bake
1 lb (450 g) boneless, skinless chicken breasts or thighs, cubed
2 medium sweet potatoes, peeled and diced into ½-inch cubes
1 can (15 oz) black beans, drained and rinsed
1 can (14.5 oz) diced tomatoes (fire-roasted preferred)
1 cup frozen corn kernels
1 small red bell pepper, diced
1 small green bell pepper, diced
1 small onion, diced
3 cloves garlic, minced
1 cup low-sodium chicken broth
1 tbsp olive oil
1 tsp chili powder
1 tsp smoked paprika
½ tsp cumin
½ tsp oregano
½ tsp salt (adjust to taste)
¼ tsp black pepper
¼ tsp cayenne pepper (optional for heat)
For Topping
1 cup shredded cheddar or pepper jack cheese
¼ cup chopped fresh cilantro
2 tbsp sliced green onions (optional)
¼ cup crushed tortilla chips (optional for crunch)
Instructions
Preheat Oven: Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking dish.
Prepare Sweet Potatoes: Toss diced sweet potatoes in 1 tsp olive oil, salt, and a pinch of smoked paprika. Spread on a baking sheet and roast for 15 minutes until slightly tender.
Cook Chicken: While sweet potatoes roast, heat 1 tbsp olive oil in a large skillet over medium heat. Add chicken cubes and cook for 5–6 minutes until lightly browned but not fully cooked. Remove and set aside.
Sauté Vegetables: In the same skillet, add onion, garlic, and bell peppers. Sauté for 3–4 minutes until softened.
Combine Ingredients: In a large mixing bowl, combine roasted sweet potatoes, sautéed vegetables, chicken, black beans, corn, diced tomatoes, chicken broth, chili powder, cumin, smoked paprika, oregano, black pepper, and cayenne (if using). Mix well.
Assemble Bake: Pour the mixture into the prepared baking dish. Cover with foil.
Bake: Bake in the preheated oven for 20 minutes. Remove foil, sprinkle with shredded cheese, and bake for an additional 10–12 minutes until cheese is melted and bubbly.
Garnish & Serve: Remove from oven, sprinkle with cilantro, green onions, and crushed tortilla chips if desired. Serve hot with a side of avocado or a dollop of sour cream.
- Frequently Asked Questions (FAQs)
Q1: Can I make this vegetarian?
A: Yes! Replace the chicken with additional black beans, kidney beans, or roasted chickpeas.
Q2: Can I use frozen sweet potatoes?
A: Fresh is best for roasting, but frozen sweet potato cubes can be used. Adjust baking time slightly, as frozen cubes release extra moisture.
Q3: How can I make it spicier?
A: Increase cayenne pepper, add chopped jalapeños, or sprinkle a little chipotle chili powder for smoky heat.
Q4: Can I make this ahead of time?
A: Absolutely! Assemble the dish up to 24 hours in advance, cover tightly, and refrigerate. Bake as directed when ready.
Q5: Can I freeze leftovers?
A: Yes, cool completely and freeze in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat in the oven.
- Nutritional Information (Per Serving, Approx. 1/6 of dish)
Calories: 320 kcal
Protein: 27 g
Carbohydrates: 30 g
Fiber: 7 g
Sugar: 6 g
Fat: 11 g
Saturated Fat: 4 g
Cholesterol: 65 mg
Sodium: 520 mg