Casserole stuffed with hot chili under corn crust

Mexican Chili is a Thick and Spicy Meat and Bean Dish tomato sauce with chili peppers, which is why it got its name. Boil simple chili from canned beans, tomatoes in own turkey juice and mince and make it delicious stuffing for casserole. A layer will cover the filling on top corn porridge mixed with a little grated cheese and chopped jalapenos. After the casserole is baked in the oven, the corn layer is covered with a delicious golden crust, and under it will be filled with bright tastes and rich protein filling. Serve it with Greek yogurt, avocado, tomatoes and fresh herbs. Nutrition value of one serving: (total 6) Calories 440, total fat 22 g., Saturated fat g., Proteins 31 g., carbohydrates 35 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: Photo Casserole stuffed with hot chili and corn crust Time: 1 hour. 25 minutes Difficulty: easy Servings: 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:


  • 450 gr lean minced turkey
  • 1 can 425 gr. canned black beans with reduced washed salt
  • 1 can 425 gr. canned chopped tomatoes, without salt
  • 2 tbsp. l olive oil
  • 0.5 tbsp. chopped onion
  • 0.5 tsp zira
  • 0.5 tsp granulated garlic
  • 0.5 tsp dried oregano
  • 1 chipotle pepper in adobo sauce, finely chopped + 1 tsp. adobo sauce
  • 1 tsp tomato paste
  • 0.5 tbsp. lightly salted chicken stock
  • 0.5 tbsp. grated parmesan
  • 1 tbsp. instant polenta
  • 3/4 Art. grated cheddar
  • 1 tbsp. l chopped jalapenos, finely chopped chopped


  • 1 tbsp. low-fat greek yogurt
  • 1 diced avocado
  • 0.5 tbsp. chopped cilantro
  • 1 tbsp. cherry tomatoes cut into 4 parts

Recipes with similar ingredients: minced turkey, black beans preto, jalapenos, chipotle in adobo sauce, cherry tomatoes, Avocado, Cheddar Cheese, Parmesan Cheese, Garlic Granules, Cumin, Oregano, tomato paste, polenta

Recipe preparation:

  1. Preheat the oven to 200 ° C.
  2. In a large skillet with a non-stick coating on moderately Heat olive oil over high heat. Add onions and fry, stirring until soft, about 5 minutes. Turn down the heat to moderate add cumin, garlic, oregano, chipotle and adobo sauce, tomato paste and a little ground black pepper and mix well.
  3. Add minced meat from turkey and fry, smashing it with a spoon, until ready, about 8 minutes. Stir in canned black beans tomatoes and chicken stock and cook until the stock has evaporated, another 8 minutes. Stir 1/4 tbsp. Parmesan Remove from heat and keep in warmer.
  4. In the meantime, cook the polenta in accordance with the instructions on the package. Remove from heat and stir in the cheddar and chopped porridge jalapenos. Sprinkle a 3 liter casserole in a culinary spray. Put the chili on the bottom of the mold and cover with polenta on top, evenly distributing it to completely close the filling. Sprinkle on top of the remaining 1/4 tbsp. Parmesan
  5. Cover with foil and bake until the casserole boils, 25 minutes. Remove the foil and bake until the casserole is browned on top, 2-5 minutes. Serve hot with any toppings.

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