2 celery stalks, diced

2 carrots, diced

1 onion, chopped

1 red bell pepper, seeded and diced

2 tbsp (30 ml) olive oil

1 lb (450 g) ground turkey

1 sweet potato, peeled and cubed

1 can (28 oz / 796 ml) diced tomatoes

1 can (19 oz / 540 ml) kidney beans, rinsed and drained

1/4 cup (60 ml) ketchup

1 tbsp (15 ml) Dijon mustard

3 tbsp chili powder

1 tsp ground coriander

1/4 cup (10 g) cilantro

2 green onions, chopped

1 tbsp (15 ml) lime juice

7 oz (200 g) Edam or mild cheddar cheese, grated

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.

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.

With the rack in the middle position, preheat the oven to 400°F (200°C).

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.

Bake for 20 minutes (or 45 minutes if frozen) or until the cheese is golden brown.

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