Spicy turkey chili

Ingredients for 4 servings:

• 400 g turkey breast fillet(s)
• 500 g bell pepper(s), red, yellow and green, cut into small cubes
• 400 g potatoes, peeled, also cut into small cubes
• 100 ml chili sauce, Chinese, sweet – spicy
• 100 ml water
• 1 can tomato(s), drained (drained weight 240 g)
• 30 g tomato paste
• 150 g tomato ketchup
• Salt and pepper, freshly ground
• possibly sambal oelek

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

for the Roman pot

Rinse the earthenware pot with water. Rinse the turkey breast fillet, pat dry, and cut into small cubes. Add the vegetables (chopped peppers and potatoes) and the meat cubes to the watered earthenware pot and mix well with the chili sauce and water. Close the earthenware pot tightly with the lid and place it on the rack in a cold oven. Bake at 200°C for about 60 minutes. Roughly chop the canned tomatoes with a fork. Once the cooking time is over, mix the tomatoes, tomato paste, and ketchup into the chili. Close the earthenware pot again and return it to the switched-off oven for another 10 minutes. Season the turkey chili with salt, pepper, and sambal oelek. Chicken breast fillet can also be used instead of turkey breast.