Turkey and Vegetable Chili au Gratin
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- Level
- medium
- Prep Time
- 30 mins
- Total Time
- 1 h 40 m
- Serves
- 6
Ingredients
- 2
- celery stalks, diced
- 2
- carrots, diced
- 1
- onion, chopped
- 1
- red bell pepper, seeded and diced
- 2 tbsp
- olive oil
- 30 ml
- 1 lb
- ground turkey
- 450g
- 1
- sweet potato peeled and cubed
- 1 can
- diced tomatoes
- 28 oz/ 786 ml
- 1 can
- kidney beans, rinsed and drained
- 19 oz/ 540 ml
- 1/4 cup
- ketchup
- 60ml
- 1 tbsp
- Dijon mustard
- 15ml
- 3 tsp
- ground corriander
- 5.4 g
- 1/4 cups
- cilantro
- 10g
- 2
- green onions, chopped
- 1 tbsp
- lime juice
- 15ml
- 7oz
- Edam or mild cheddar cheese, grated
- 200g
Directions
Step 1
In a large pot over medium-high heat, soften the celery, carrots, onion and bell pepper in the oil. Add the turkey and cook, breaking it up with a wooden spoon, until browned. Add the sweet potato, tomatoes, beans, ketchup, mustard and spices. Stir to combine and bring to a boil.
Step 2
Cover and let simmer for 30 minutes or until the sweet potato is tender. Season with salt and pepper. Add the cilantro, green onions and lime juice.
Step 3
With the rack in the middle position, preheat the oven to 200°C (400°F).
Step 4
Spoon the chili into an 11 x 8-inch (28 x 20 cm) baking dish. Sprinkle with the cheese. Freeze at this stage, if desired.
Step 5
Bake for 20 minutes (or 45 minutes if frozen) or until the cheese is golden brown.
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