Chili con Turkey

Ingredients for 4 servings:

• 500 g turkey breast fillet(s)
• 1 tube(s) Tomato paste
• some red wine
• ½ liter broth
• 1 can of mushrooms
• 1 can of corn
• 1 can beans, red
• 1 can white beans
• possibly ketchup
• olive oil
• salt and pepper
• 1 chili pepper(s) or chili powder
• 1 onion(s)
• possibly cream or milk
• some cayenne pepper
• possibly paprika powder, hot

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

Chili con Carne with turkey instead of minced meat

The chili is basically prepared like a regular chili con carne, but the poultry gives it a completely different flavor experience. Finely chop the onion, dice the fillet, and fry both in a large pot with plenty of oil (I prefer olive oil) until the meat starts to brown. Add the tomato paste and fry briefly, stirring well to prevent it from burning. If you like, you can also add a bit of ketchup, which will make it a bit sweeter overall. Deglaze the dish with a generous splash of red wine and simmer until the liquid evaporates. When you hear the typical frying sounds again, deglaze with the stock. Add the drained beans, corn, and mushrooms and bring to a boil briefly. Then reduce the heat to medium. Season to your taste. Fresh, finely chopped chili pepper is best, of course, but dried chili powder will also do the trick. I always add cayenne pepper and hot paprika, but that’s a matter of taste. I let the chili simmer for a good hour at very low heat with the lid closed, until the turkey meat is as tender as butter and melts in your mouth. If you’ve added too much seasoning, a splash of cream, milk, or ketchup always helps. Or maybe bread and milk on the side.