Hot Chicken or Turkey Breast Chilli

Summary

Ingredients

• 800 g chicken breast fillet (s) or turkey breast fillet, chopped
• 1 red pepper (s), finely diced
• 1 bell pepper (s), yellow, finely diced
• 2 carrots, peeled and grated
• 1 large onion (s), chopped
• 1 garlic clove (s), finely chopped (2 if necessary!)
• 2 sticks celery, finely diced
• 500 g tomatoes, chunky (canned tomatoes)
• 1 packet tomatoes, happened
• 1 teaspoon, leveled chili powder, (or less)
• 1 teaspoon paprika powder
• 1 teaspoon, leveled cumin
• some cayenne pepper
• 1 bay leaf
• 200 ml chicken broth or stock
• salt and pepper
• Rapeseed oil

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Instructions

1. Heat rapeseed oil in a large saucepan over medium-high heat. Add the chopped chicken or turkey breast and cook for 2 to 3 minutes, stirring occasionally, until browned and no longer pink inside. Season with salt and pepper. Transfer to a bowl.
2. In the same saucepan, reduce heat to medium. Add the red pepper, yellow bell pepper, grated carrots, chopped onion, chopped garlic, and diced celery. Cook for 3 to 5 minutes, stirring occasionally, until softened.
3. Add the chili powder, paprika, cumin, and a pinch of cayenne pepper. Cook for 1 minute, stirring constantly.
4. Increase heat to medium-high. Add the canned tomatoes, tomato paste, chicken broth, and bay leaf. Bring to a boil, then reduce heat to low and simmer uncovered for 15 minutes.
5. Return the chicken to the saucepan and simmer for another 5 minutes. Remove the bay leaf before serving.
6. Serve with baguette and cream if desired.