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Turkey and sweet potato chili au gratin
Preparation
20 min
Cooking time
45 min
Servings
8
Ingredients
- 30 ml (2 tbsp) olive oil
- 3 celery stalks, diced
- 3 carrots, peeled and diced
- 1 onion, chopped
- 1 bell pepper, seeded and diced
- 454 g (1 lb) ground turkey (or ground pork)
- 1 large sweet potato, peeled and cubed
- 1 can (796 ml) diced tomatoes
- 1 can (540 ml) kidney beans, rinsed and drained
- 15 ml (1 tbsp) Dijon mustard
- 5 ml (1 tsp) onion powder
- 5 ml (1 tsp) garlic powder
- 2,5 ml (1/2 tsp) paprika
- 500 ml (2 cups) grated old cheddar
- Fresh cilantro
- The juice of one lime
Preparation
- Heat a large pot over medium.
- Soften the celery, carrots, onion and bell pepper in the oil for several minutes.
- Add the ground meat.
- Cook it until browned, breaking it up with a wooden spoon.
- Add the sweet potato, tomatoes, beans, mustard and spices.
- Stir.
- Bring it to boil.
- Turn down the heat.
- Cover.
- Let simmer for 30 minutes or until the sweet potato is tender.
- Season generously with salt and pepper.
- While it’s cooking, preheat the oven to 400 °F (200 °C).
- Pour the chili into a large baking dish.
- Sprinkle it with the grated cheddar.
- Bake for 15 minutes.
- Finish it off under the broiler for 2 minutes.
- Garnish with lime juice, cilantro.
- Serve with tortilla chips and/or over basmati rice.
