John Myers
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Turkey Chilli with Paprika and Corn
The perfect turkey chilli with paprika and corn recipe with a picture and simple step-by-step instructions.
- 600 g Turkey breast
- 1 Pc. Vegetable onion
- 2 Pc. Garlic cloves
- 2 Pc. Red chili peppers
- 1 Pc. Red pepper
- 3 tbsp Rapeseed oil
- 2 tbsp Sweet paprika powder
- Sea salt fine
- Black pepper
- 300 ml Meatsoup
- 200 g Tomatoes happened
- 1 Do. Corn (425 ml)
- 2 tbsp Chopped parsley
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.
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