Turkey chili with Kabanossi with mashed potatoes and avocado
very easy
30 mins
30 mins
Ingredients
- 800 g Potatoes
- 7-10 Tbsp Salt
- 100 g Kabanossi
- 100 g small cherry tomatoes
- 1 Onion
- 4 (approx. 400 g) thin turkey breast
- 1 TABLESPOON Oil
- 7-10 Tbsp Pepper
- 1 TABLESPOON Tomato paste
- 1/2 (125 g) bottle of barbecue sauce
- 7-10 Tbsp Sweet peppers
- 5-6 Stem(s) Marjoram
- 1 ripe avocado
- 150 ml Milk
- 7-10 Tbsp grated nutmeg
Directions
- 1
Peel and wash the potatoes and cut them into halves or quarters depending on their size. Cook potatoes in boiling salted water for about 20 minutes until soft. Halve Kabanossi lengthwise and cut into thin slices. Wash tomatoes
- 2
Peel and finely chop the onion. Place 2 cutlets on top of each other and cut first into thin strips, then into cubes. Heat oil in a pan. Fry the diced turkey for about 3 minutes. Add the diced onion and fry for 1-2 minutes more. Season with salt and pepper
- 3
Stir in tomato paste and sweat for 1-2 minutes. Stir in 100 ml water and barbecue sauce. Add the tomatoes. Simmer chilli for about 5 minutes, then season with salt, pepper and paprika. Wash the marjoram, shake dry and finely chop the leaves of 3 stalks
- 4
Halve the avocado and remove the stone. Remove the flesh from the skin with a spoon and crush with a fork. Drain the potatoes. Add milk and avocado and mash to puree with a masher. Season with salt and a little nutmeg
- 5
Stir the chopped marjoram and kabanossi into the chili. Arrange chili and puree on plates and garnish with marjoram
Nutrition Facts
540 kcal
34 g
28 g
36 g
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