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Turkey Chilli with Paprika and Corn

5 from 2 votes
Total Time 45 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 121 kcal

Ingredients
 

  • 600 g Turkey breast
  • 1 Onion
  • 2 Garlic cloves
  • 2 Red chili peppers
  • 1 Red pepper
  • 3 tbsp Rapeseed oil
  • 2 tbsp Sweet paprika powder
  • Sea salt fine
  • Black pepper
  • 300 ml Meatsoup
  • 200 g Strained tomatoes
  • 1 can Corn (425 ml)
  • 2 tbsp Chopped parsley

Instructions
 

preparation

  • Wash the turkey breast, pat dry and cut into bite-sized pieces. Peel the onions and the garlic cloves and dice them finely. Clean, wash, core and finely chop the chilli peppers. Clean, wash and dice the bell pepper.

Roasting & cooking

  • Fry the poultry in hot rapeseed oil, season with salt and pepper and dust with the paprika powder. Add the onions, chilli and paprika and sauté briefly. Pour in the meat stock and the tomatoes, bring to the boil and stew covered for about 20 minutes.
  • Drain the corn, fold into the poultry chilli and cook for another 8 minutes. Finally, season to taste with sea salt and pepper if desired.

finish

  • Divide the finished poultry and vegetable chilli on four plates, sprinkle with chopped parsley and serve.

Fits to

  • Fresh baguette or white bread.
  • Good luck and bon appetite.

Nutrition

Serving: 100gCalories: 121kcalCarbohydrates: 2.1gProtein: 12.3gFat: 7.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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