Turkey Chili

Ingredients for 4 servings:

• 500 g turkey meat, preferably turkey breast or turkey goulash
• 1 small savoy cabbage, about 800 g
• 2 bell peppers, red and yellow
• 3 large onions
• 750 g potatoes
• 2 tbsp tomato paste
• 125 ml white wine, can also be omitted)
• 2 tbsp oil
• salt and pepper
• Cayenne pepper
• Paprika powder, sweet
• 100 ml whipped cream
• possibly Parmesan or Gouda, grated

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Stew of savoy cabbage, peppers and turkey meat, spicy seasoned

Dice the meat. Peel, wash, and roughly chop the potatoes. Peel and dice the onions. Heat the oil in a large pot. Brown the meat for about 5 minutes, stirring frequently. Add the onions and brown briefly. Stir in the tomato paste. Season with salt, pepper, cayenne pepper, and paprika. Pour in about 1 liter of water and, if desired, the wine (or add 1/8 liter more water). Add the potato pieces to the stew. Cover and simmer over medium heat for about 45 minutes. Meanwhile, trim, wash, and roughly dice the bell peppers. Trim, quarter, and wash the savoy cabbage. Drain and cut into bite-sized pieces. Add the bell peppers and savoy cabbage to the stew about 20 minutes before the end of the cooking time and continue cooking. Just before the end of the cooking time, add the cream. Bring to a boil and season again with the spices. Sprinkle with grated Gouda or Parmesan cheese if desired.