Texas-style chili turkey stew

Ingredients for 4 servings:

• 700 g turkey breast
• 2 m.-sized onion(s)
• 2 garlic cloves
• 2 medium-sized bell peppers, red and yellow
• 2 small chili peppers
• 2 tbsp oil
• 2 tbsp tomato paste
• Salt
• Cayenne pepper
• Paprika powder
• 1 can of tomatoes (850 ml)
• 1 tsp vegetable broth
• 1 can of corn (425 ml)
• 1 can kidney beans (425 ml)
• 1 pinch(s) of sugar
• 100 g sour cream, low-fat
• 250 ml water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

WW-suitable, low-fat

Wash the meat, pat dry, and dice finely. Roughly dice the onions and chop the garlic. Wash and dice the bell peppers. Score 1 chili pepper lengthwise, remove the seeds, and cut into fine rings. Heat the oil and brown the meat in batches. Add the onions, garlic, chili peppers, and diced bell peppers and fry. Add the tomato paste and sauté. Season with salt, cayenne pepper, and paprika. Add 1/4 l water, tomatoes, and stock; bring to a boil. Cover and simmer for 20 minutes. Pour the corn and beans into a sieve, rinse, and drain. Add both to the stew and cook for another 5 minutes. Season again and add the sugar. Serve with sour cream and garnish with the remaining chili pepper. Serve with tortilla chips.