Turkey and Vegetable Chili au Gratin

Name: Turkey and Vegetable Chili au Gratin
Prep time: 30 min
Cook time: 1 h 10 min
Total time: 1 h 40 min
Yield: 6 serving(s)
Ingredients: 2 celery stalks, diced; 2 carrots, diced; 1 onion, chopped; 1 red bell pepper, seeded and diced; 2 tbsp (30 ml) olive oil; 1 lb (450 g) ground turkey; 1 sweet potato, peeled and cubed; 1 can (28 oz / 796 ml) diced tomatoes; 1 can (19 oz / 540 ml) kidney beans, rinsed and drained; 1/4 cup (60 ml) ketchup; 1 tbsp (15 ml) Dijon mustard; 3 tbsp chili powder; 1 tsp ground coriander; 1/4 cup (10 g) cilantro; 2 green onions, chopped; 1 tbsp (15 ml) lime juice; 7 oz (200 g) Edam or mild cheddar cheese, grated

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Preparation 30 MIN

Cooking 1 H 10 MIN
Servings 6
Freezes

Ricardo (and Brigitte!) understands that life is turned upside down with a new baby—he’s been through it three times! So he’s made a habit of giving coolers filled with ready-to-serve meals to friends expecting little bundles of joy, often delivering them right after baby arrives (to weather the first twenty-four hours). It’s a gift that everyone can appreciate; from the brother-in-law who had a tough week at work, to the newly separated or a friend who’s going through chemotherapy. Really, the only thing you have to do with this chili is pop it into the oven. And since it’s bursting with vegetables, there’s no need to worry about a side dish.

Ingredients
Preparation

Ingredients

2 celery stalks, diced
2 carrots, diced
1 onion, chopped
1 red bell pepper, seeded and diced
2 tbsp (30 ml) olive oil
1 lb (450 g) ground turkey
1 sweet potato, peeled and cubed
1 can (28 oz / 796 ml) diced tomatoes
1 can (19 oz / 540 ml) kidney beans, rinsed and drained
1/4 cup (60 ml) ketchup
1 tbsp (15 ml) Dijon mustard
3 tbsp chili powder
1 tsp ground coriander
1/4 cup (10 g) cilantro
2 green onions, chopped
1 tbsp (15 ml) lime juice
7 oz (200 g) Edam or mild cheddar cheese, grated

Preparation

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.
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.
With the rack in the middle position, preheat the oven to 400°F (200°C).
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.
Bake for 20 minutes (or 45 minutes if frozen) or until the cheese is golden brown.

Turkey and Vegetable Chili au Gratin

Ingredients

Preparation

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