Mediterranean turkey chili

Name: Mediterranean turkey chili
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 200 g Onions; 1–2 Garlic cloves; 1 red chilli pepper; 80 g dried soft tomatoes; 1 can(s) (850 ml) Tomatoes; 3 TABLESPOONS Olive oil; 500 g Turkey minced meat; 1 TABLESPOON Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 3/8 l clear chicken stock; 2 can(s) (425 ml each) broad beans; 75 g Kalamata olives without stone; 1 collar (approx. 100 g) Rocket; 100 g Feta cheese

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

200 g Onions
1–2 Garlic cloves
1 red chilli pepper
80 g dried soft tomatoes
1 can(s) (850 ml) Tomatoes
3 TABLESPOONS Olive oil
500 g Turkey minced meat
1 TABLESPOON Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Pepper
3/8 l clear chicken stock
2 can(s) (425 ml each) broad beans
75 g Kalamata olives without stone
1 collar (approx. 100 g) Rocket
100 g Feta cheese

Directions

1
Peel and chop the onions and garlic. Wash the chilli, remove the seeds, cut the pod into fine rings. Cut soft tomatoes into strips. Pour canned tomatoes on a sieve, collect the juice
2
Heat the oil in a casserole dish, fry the turkey mince in it until crumbly. Finally add onions, garlic and chilli and fry briefly. Stir in tomato paste and season with a little salt and pepper. Add stock and tomato juice, bring to the boil, cover and stew for about 5 minutes
3
Drain the beans on a sieve and rinse briefly under cold water. Cut canned tomatoes into quarters. Add the beans, tomatoes and olives to the chilli and braise for another 5 minutes. Clean, wash and drain the rocket. Crumble the feta. Season the finished chili with salt and pepper and arrange in deep plates. Sprinkle with cheese and spread some rocket on top. Serve with ciabatta bread