Turkey and Vegetable Chili au Gratin
Turkey and Vegetable Chili au Gratin
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Turkey and Vegetable Chili au Gratin

30 MIN
1 H 10 MIN
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.



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


  1. C’est le meilleur chili que j’ai fait, j’ai ma recette traditionnelle avec du veau haché (weight Watchers il y a longtemps) tous aiment bien mais votre recette est vraiment goûteuse et je l’ai fait avec du poulet haché.

  2. Reheats well. Added more seasoning with chili flakes.

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.