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Turkey and sweet potato chili au gratin
Turkey and sweet potato chili au gratin

Recipe presented by Émilie Gaillet

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

  1. Heat a large pot over medium.
  2. Soften the celery, carrots, onion and bell pepper in the oil for several minutes.
  3. Add the ground meat.
  4. Cook it until browned, breaking it up with a wooden spoon.
  5. Add the sweet potato, tomatoes, beans, mustard and spices.
  6. Stir.
  7. Bring it to boil.
  8. Turn down the heat.
  9. Cover.
  10. Let simmer for 30 minutes or until the sweet potato is tender.
  11. Season generously with salt and pepper.
  12. While it’s cooking, preheat the oven to 400 °F (200 °C).
  13. Pour the chili into a large baking dish.
  14. Sprinkle it with the grated cheddar.
  15. Bake for 15 minutes.
  16. Finish it off under the broiler for 2 minutes.
  17. Garnish with lime juice, cilantro.
  18. Serve with tortilla chips and/or over basmati rice.
Availability in stores