Chili Deluxe Bake doesn’t do anything halfway! The chili filling in this casserole is unbelievably zesty and hearty with juicy turkey as the base and plenty of spices and Tex-Mex-inspired seasonings to bring the heat! On top is a creamy and rich polenta with melty cheese and fiery jalapeƱo that add to the deluxe sensation experienced with each and every bite! You won’t believe just how delicious this Chili Deluxe Bake tastes!
Ingredients
For the casserole:
- 2 tablespoons olive oil
- 1/2 cup yellow onion, chopped
- 1/2 teaspoon cumin
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon dried oregano
- 1 chipotle pepper in adobo sauce, finely chopped, plus 1 teaspoon adobo sauce
- 1 teaspoon tomato paste
- freshly ground black pepper, to taste
- 1 pound lean ground turkey
- 1 (15-ounce) can low-sodium black beans, rinsed, drained
- 1 (15-ounce) can no-salt-added diced tomatoes
- 1/2 cup low-sodium chicken broth
- 1/2 cup parmesan cheese, grated, divided
- 1 cup instant polenta
- 3/4 cup cheddar, shredded
- 1 tablespoon sliced pickled jalapeƱos, strained, chopped
For the toppings:
- 1 cup non-fat Greek yogurt
- 1 avocado, diced
- 1/2 cup fresh cilantro, chopped
- 1 cup cherry tomatoes, quartered
Directions
Step 1 –Preheat the oven to 400 degrees F.
Step 2 –Coat a 3-quart casserole dish with cooking spray.
Step 3 –In a large nonstick skillet over medium-high heat, heat the olive oil.
Step 4 –Add the onions to the hot oil and cook, stirring, until soft, about 5 minutes.
Step 5 –Lower the heat to medium.
Step 6 –Add the cumin, the garlic, the oregano, the chipotles, the adobo sauce, the tomato paste and the black pepper and stir until combined.
Step 7 –Add the turkey to the onion mixture and cook, crumbling the meat, until it is no longer pink, about 6-8 minutes.
Step 8 –Add the black beans, the tomatoes and the chicken broth to the turkey mixture and cook, stirring, until the broth is reduced, about 8 minutes.
Step 9 –Add 1/4 cup of the parmesan and stir to combine.
Step 10 –Transfer the skillet from the heat and keep warm.
Step 11 –Cook the polenta according to the package instructions, then transfer the polenta from the heat.
Step 12 –Add the cheddar cheese and the chopped jalapeƱos to the polenta and stir to combine.
Step 13 –Spread the chili in the bottom of the prepared casserole dish.
Step 14 –Top the chili with the polenta, spreading it evenly to cover the chili completely.
Step 15 –Top the casserole with the remaining parmesan cheese.
Step 16 –Cover the casserole dish with foil and bake until bubbling, about 25 minutes.
Step 17 –Remove the foil and switch the oven to broil.
Step 18 –Broil the casserole until the top is nicely browned, about 2-5 minutes.
Step 19 –Top the casserole with the yogurt, the avocado, the cilantro, and the cherry tomatoes.
Step 20 –Serve.
