Turkey and Vegetable Chili with Gratin

Name: Turkey and Vegetable Chili with Gratin
Prep time: 20 min
Cook time: 45 min
Total time: 70 min
Yield: 6 servings
Cuisine: Canadian
Ingredients: 1 tbsp olive oil; 1 large onion (diced); 2 cloves garlic (minced); 500 g ground turkey; 1 red bell pepper (diced); 1 green bell pepper (diced); 1 cup corn kernels (fresh or frozen); 1 can diced tomatoes (398 ml); 1 can kidney beans (drained and rinsed, 540 ml); 2 tbsp chili powder; 1 tsp cumin; 1 tsp salt; 0.5 tsp black pepper; 1 cup cheddar cheese (grated); 0.5 cup mozzarella cheese (grated)

70 min 6 servings Medium

All Recipes

Savoury turkey chili topped with melted cheese, perfect for a comforting meal.

Prep

20 min

Cook

45 min

Total

70 min

Servings

Difficulty

Medium

This Turkey and Vegetable Chili with Gratin is a hearty and comforting dish that combines the warmth of classic chili with the indulgence of a cheesy topping. It's a perfect meal for those cold evenings when you crave something filling and flavourful. Incorporating ground turkey makes this dish a leaner alternative to traditional beef chili, while a medley of vegetables adds both nutrition and colour. Topped with a generous layer of melted cheese, this casserole-style dish is sure to become a family favourite.

Ingredients

Servings

Chili Ingredients

Gratin Topping

Instructions

Prepare the vegetables

Dice the onion and bell peppers, and mince the garlic.

Pro tip: Uniformly diced vegetables ensure even cooking.

Cook the turkey

In a large pot, heat olive oil over medium heat. Add the onion and garlic, cooking until softened, about 3-4 minutes. Add the ground turkey, cooking until browned and cooked through, about 6-8 minutes.

Pro tip: Ensure the turkey reaches an internal temperature of 165°F (74°C).

Add vegetables and spices

Stir in the bell peppers and corn, cooking for another 5 minutes. Add chili powder, cumin, salt, and pepper, and stir well.

Pro tip: Adjust spices to taste for desired heat level.

Simmer the chili

Add the diced tomatoes and kidney beans. Bring to a simmer and cook for 15 minutes, allowing the flavours to meld.

Pro tip: Cover the pot to prevent the chili from drying out.

Preheat the oven

While the chili simmers, preheat your oven to 375°F (190°C).

Transfer and gratin

Transfer the chili to a casserole dish. Top with grated cheddar and mozzarella cheese. Bake in the oven for 10 minutes, or until the cheese is melted and bubbly.

Pro tip: Broil for an additional 2 minutes for a golden crust.

💡

Tips & Tricks

<ul><li>Use fresh, lean ground turkey for the best flavour and texture.</li><li>Grate your own cheese for a smoother melt.</li><li>Ensure the chili is hot before adding cheese to ensure it melts evenly.</li><li>Adjust the spice level by altering the amount of chili powder and jalapeños.</li></ul>

Serving Suggestions

Serve this turkey and vegetable chili with a side of crusty bread or over a bed of rice for a complete meal. It pairs beautifully with a simple green salad to balance out the richness of the cheese topping. This chili can be made ahead and stored in the fridge for up to 3 days, or frozen for up to 3 months. Simply reheat in the oven until hot and bubbly.

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More Recipes

easy

65 min

Ingredients

Chili Ingredients

Gratin Topping

Instructions

Prepare the vegetables

Cook the turkey

Add vegetables and spices

Simmer the chili

Preheat the oven

Transfer and gratin

Tips & Tricks

Serving Suggestions

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