Casserole with hot chili filling under a corn crust
Votes: 1
Time: 1 hour 25 minutes
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 440, total fat 22 G., saturated fats 7 G., proteins 31 G., carbohydrates 35 G., fiber 8 G., cholesterol 70 mg, sodium 970 mg, sugar 5 G.
Calories 440, total fat 22 G., saturated fats 7 G., proteins 31 G., carbohydrates 35 G., fiber 8 G., cholesterol 70 mg, sodium 970 mg, sugar 5 G.
Mexican chili is a dish of meat and beans in a thick, spicy tomato sauce with chili peppers, hence its name. Make a simple chili with canned beans, tomatoes in their own juice, and ground turkey and turn it into a delicious filling for a casserole. Top the filling with a layer of cornmeal mixed with a little grated cheese and crushed jalapeños. Once baked in the oven, the cornmeal will have a delicious golden crust, revealing a rich, flavorful, and protein-rich filling. Serve with Greek yogurt, avocado, tomatoes, and fresh herbs.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Casserole
- 450 g lean ground turkey
- 1 can (425g) reduced-salt black beans, rinsed
- 1 can (425g) of canned chopped tomatoes, no salt added
- 2 tbsp. l. olive oil
- 0.5 cup chopped onion
- 0.5 tsp cumin
- 0.5 tsp granulated garlic
- 0.5 tsp dried oregano
- 1 chipotle pepper in adobo sauce, finely chopped + 1 tsp adobo sauce
- 1 teaspoon tomato paste
- 0.5 cups lightly salted chicken broth
- 0.5 tbsp. grated parmesan
- 1 tbsp. polenta fast food
- 3/4 cup grated cheddar
- 1 tbsp chopped pickled jalapeno peppers, finely chopped
Toppings
- 1 cup low-fat Greek yogurt
- 1 avocado, diced
- 0.5 cup chopped cilantro
- 1 cup cherry tomatoes, quartered
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Recipes with similar ingredients: ground turkey, black beans, jalapeno pepper, chipotle peppers in adobo sauce, cherry tomatoes, Avocado, cheddar cheese, Parmesan cheese, garlic granules, cumin, oregano, tomato paste, polenta
Cooking the dish according to the recipe:
- Preheat oven to 200°C.
- In a large nonstick skillet, heat the olive oil over medium-high heat. Add the onion and cook, stirring, until softened, about 5 minutes. Reduce the heat to medium, add the cumin, garlic, oregano, chipotle and adobo sauce, tomato paste, and a few grinds of black pepper, and stir well.
- Add the ground turkey and cook, breaking it up with a spoon, until cooked through, about 8 minutes. Stir in the black beans, canned tomatoes, and chicken broth and simmer until the broth has evaporated, another 8 minutes. Stir in 1/4 cup Parmesan cheese. Remove from heat and keep warm.
- Meanwhile, prepare the polenta according to package directions. Remove from heat and stir in the cheddar and chopped jalapeño. Spray a 3-quart casserole dish with cooking spray. Line the bottom of the dish with chili flakes and top with polenta, spreading it evenly to completely cover the filling. Sprinkle with the remaining 1/4 cup Parmesan cheese.
- Cover with foil and bake until bubbling, 25 minutes. Remove foil and bake until golden brown on top, 2-5 minutes. Serve hot with any toppings.
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