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Turkey chili oriental style

Turkey chili oriental style

Preparation time:
20 min
Difficulty level:
Simple
Portion:
1

Nutritional values:

993
Calories
70 g
Carbohydrates
58 g
Protein
46 g
Fat

Ingredients:

Olive oilOlive oil 1 Teaspoon
Pita bread, pita, pidePita bread, pita, pide 50 g
Onion (fresh)Onion (fresh)½ (50 g)
Water (still)Water (still) 75 ml
Garlic (fresh)Garlic (fresh)¾ (2 g)
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Chili powderChili powder 1 Pinch(s)
Coriander (dried)Coriander (dried) 20 g
CuminCumin ½ Knife tip(s)
Chickpeas (canned)Chickpeas (canned) 120 g
Vegetable brothVegetable broth 1 Tablespoon
Minced turkey meat (organic quality)Minced turkey meat (organic quality) 200 g
Yogurt (1.5% fat, low fat)Yogurt (1.5% fat, low fat) 30 ml
Tomato pieces, chopped tomatoes (canned)Tomato pieces, chopped tomatoes (canned) 200 g

Preparation:

Step 1:
Peel and finely dice the onion and garlic. Wash chili pepper, cut in half lengthwise, remove seeds and chop finely.
Step 2:
Heat the oil in a saucepan, add the minced meat and fry over high heat for 3 minutes, stirring occasionally. Add onion, garlic and chili and fry for 2 minutes. Season with salt.
Step 3:
Put the chickpeas in a sieve, rinse and drain them. Add broth, tomatoes and chickpeas to the minced meat and stir in. Cover and simmer turkey chili over medium heat for 5 minutes.
Step 4:
Meanwhile, wash the coriander, shake dry, pluck off the leaves and chop coarsely. Stir the cilantro into the turkey chili. Season to taste with salt and cumin. Arrange in a deep plate.

Macronutrient distribution:

The recipe Turkey chili oriental style is composed of the following macronutrients.

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Kitchen utensils needed:

Cutting board
Cutting board
Kitchen knife
Kitchen knife
Peeler
Peeler
Pot
Pot
Sieve
Sieve
Stove
Stove
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