Turkey chili with potato and avocado puree
easy
30 mins
30 mins
Ingredients
- 750 g Potatoes
- 7-10 Tbsp Salt
- 1 ripe avocado (Hass variety)
- 150 ml Milk
- 7-10 Tbsp Nutmeg
- 150 g small cherry tomatoes
- 1 medium onion
- 3 Stem(s) Marjoram
- 4 (approx. 400 g) thin turkey breast
- 100 g Kabanossi
- 2 TABLESPOONS Oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 1 TABLESPOON Tomato paste
- 1⁄2 (125 g) bottle of barbecue sauce
- 7-10 Tbsp Sweet peppers
Directions
- 1
For the puree, peel and wash the potatoes and cut them into quarters lengthwise. Cover and cook in salted water for about 20 minutes.
- 2
Wash tomatoes for the turkey chili. Peel and chop the onion. Wash, pluck and chop the marjoram. Wash the meat and dab dry. Put 2 cutlets on top of each other and cut into cubes. Halve sausage lengthwise and cut into slices.
- 3
Heat the oil in a pan. Sauté the meat for about 5 minutes. Fry the onion for about 2 minutes. Season with salt and pepper. Stir in tomato paste and sauté briefly. Stir in 100 ml water and barbecue sauce.
- 4
Add tomatoes, sausage and marjoram. Bring everything to the boil and simmer for about 5 minutes. Season with salt, pepper and sweet paprika.
- 5
For the puree, halve the avocado and remove the stone. Remove the flesh from the skin and mash with a fork. Drain the potatoes. Add milk and avocado to the potatoes. Mash them coarsely with a masher.
- 6
Season to taste with salt and nutmeg. Arrange everything. Drink tip: dry white wine.
Nutrition Facts
560 kcal
33 g
30 g
36 g
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