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Ground Turkey Chili Cheese Bake - Cozy, Crowd-Pleasing Comfort Food

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium yellow onion, diced
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 1.5 pounds ground turkey (93% lean works well)
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 to 1/2 teaspoon crushed red pepper flakes (optional, for heat)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 (14.5-ounce) can fire-roasted diced tomatoes, with juices
  • 1 (8-ounce) can tomato sauce
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (15-ounce) can pinto or kidney beans, drained and rinsed
  • 1/2 cup low-sodium chicken broth or water (as needed)
  • 1 cup frozen corn (optional)
  • 2 cups shredded cheddar or a cheddar-jack blend
  • 1/4 cup chopped fresh cilantro (optional)
  • For serving: sliced green onions, sour cream or Greek yogurt, hot sauce

Method
 

  1. Preheat and prep: Heat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. Sauté the veggies: Warm the olive oil in a large skillet over medium heat. Add the onion and bell pepper, and cook until softened, about 5 minutes. Stir in the garlic and cook 30 seconds, until fragrant.
  3. Brown the turkey: Add the ground turkey to the skillet. Break it up with a spoon and cook until no longer pink, 5–7 minutes. If excess liquid accumulates, let it cook off to concentrate the flavor.
  4. Season well: Sprinkle in the chili powder, cumin, smoked paprika, oregano, red pepper flakes (if using), salt, and black pepper. Stir and cook 1 minute to toast the spices.
  5. Add liquids and beans: Pour in the diced tomatoes with their juices and the tomato sauce. Stir in the black beans, pinto (or kidney) beans, and corn, if using. If the mixture looks too thick, add up to 1/2 cup broth or water.
  6. Simmer to meld flavors: Reduce heat and let the chili simmer 8–10 minutes, stirring occasionally. You want a thick, scoopable mixture. Taste and adjust salt as needed.
  7. Assemble the bake: Transfer the chili to the prepared baking dish. Smooth the top, then sprinkle evenly with the shredded cheese.
  8. Bake until bubbly: Place in the oven and bake 12–15 minutes, or until the cheese is fully melted and the edges are bubbling. For a golden top, switch to broil for the last 1–2 minutes, watching closely.
  9. Finish and serve: Let the bake rest 5 minutes to settle. Sprinkle with cilantro and green onions. Serve hot with a dollop of sour cream or Greek yogurt and a few dashes of hot sauce.