Sweet Potato Chili Bake
Total TimePrep: 30 min. Bake: 20 min.
It tasted good but too much liquid. I would cut broth to one cup. It was comfort food. Different type of ingredients but they blended well. Maybe if you weren't doing vegetarian, you could add some ground beef...think that would make it extra tasty.
I already had cornbread muffins, so I completely skipped steps 2 & 3. I served the chili with the muffins over some rice. I found that it was a little more liquid-y than I normally like my chilis, but that may have been because I didn't do the cornbread (which may have soaked up some of the liquid while in the oven). So that's my fault. Besides that, I think it was fairly tasty. It wasn't overly amazing, but still yummy. Not sure I'd make this again unless I have the ingredients already on hand, but I can see why others would like it.
Was really good. Will be sure to have the sour cream on hand next time also, made it extra tasty .Husband loved it.
<p>I liked this very much! It's has a nice flavor and feels like comfort food. The rest of the family wasn't as enthusiastic, but that may be because we are used to hot and spicy dishes and this is pretty mild. Maybe next time I'll turn up the heat with cayenne and chipotle. I'll definitely make it again. Thanks for sharing this!</p>
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I make this recipe all the time now, but with honey butter corn bread, extra beans, and an onion. My husband is in love and we love extra cornbread on top :)
So glad to have found this recipe! I put thin slices of Polenta on the top instead of cornbread mix hoping it'd be a bit more healthy than the ingredients in those box mixes. This also helps by not absorbing much liquid. Delicious recipe!
Full of flavor. Really enjoyed the chili bake. The sweet potatoes were my favorite part.
I loved this dish. I used the Jiffy cornbread box for the cornbread, which is larger, but still thought the ratio was nice. I did add an extra cup of broth the next time I made it and that was good, too.