Texas Style Chili Turkey Stew
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 700 g turkey breast
- 2 medium onion (s)
- 2 cloves garlic)
- 2 medium pepper (s), red and yellow
- 2 small chilli pepper (s)
- 2 tablespoons oil
- 2 tablespoon tomato paste
- salt
- Cayenne pepper
- Paprika powder
- 1 can tomato (850 ml)
- 1 teaspoon vegetable stock
- 1 can corn (425 ml)
- 1 can kidney beans (425 ml)
- 1 pinch (s) sugar
- 100 g sour cream, low-fat
- 250 ml water
Print Recipe
Pin Recipe Instructions
- Wash the meat, pat dry and dice it. Roughly dice the onions and chop the garlic. Wash and dice the peppers. Score 1 chili pepper lengthways and remove the core, cut into fine rings.
- Heat the oil and fry the meat vigorously in portions. Add the onions, garlic, cilli and diced paprika and sauté. Add the tomato paste and sweat. Season with salt, cayenne pepper and paprika powder. Add 1/4 l water, tomatoes and stock, bring to the boil. Cover and simmer for 20 minutes.
- Pour the corn and beans into a colander, rinse and drain. Add both to the stew and cook for another 5 minutes. Season again and add the sugar.
- Serve with sour cream and garnish with the remaining chilli pepper. Tortilla chips also taste good.
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