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🍽️ Creamy Chili with Turkey and a Hint of Chocolate

455 kcal · 30 min · 4 servings

Ingredients

• 300 g turkey breast fillet
• 1 eggplant
• 2 tomatoes
• 1 potato
• 3 tbsp sesame seeds
• 4 tbsp toasted almond slices
• 20 g dark chocolate
• 600 ml poultry stock
• 3 tbsp lime juice
• 1 tbsp oil
• salt
• pepper
• chili spice
• 1 chili pepper
• lime zest
• almond slices
• sesame seeds

Instructions

1. 1. Preheat your oven to 220 degrees and switch on the grill function.
2. 2. Cut the eggplant in half lengthwise.
3. 3. Place the eggplant halves cut-side down on a baking sheet.
4. 4. Roast the eggplant in the oven under the grill until the skin turns black and blisters.
5. 5. Peel the roasted eggplant and puree the soft flesh until smooth.
6. 6. Score a cross at the top of the tomatoes.
7. 7. Pour boiling water over the tomatoes to loosen the skin.
8. 8. Peel the tomatoes, quarter them, and remove the seeds.
9. 9. Dice the seeded tomatoes finely.
10. 10. Peel the potato and grate it finely.
11. 11. Wipe the turkey breast with a little vinegar.
12. 12. Cut the turkey meat into bite-sized pieces.
13. 13. Season the meat with salt and pepper.
14. 14. Sear the turkey meat in oil over high heat.
15. 15. Deglaze the meat with poultry stock.
16. 16. Add the grated potatoes and diced tomatoes.
17. 17. Let the dish simmer for about 5 to 10 minutes.
18. 18. Stir the eggplant puree and lime juice into the ragout.
19. 19. Season the chili finally with salt, pepper, and chili.
20. 20. Grate the chocolate finely.
21. 21. Let the chocolate shavings melt in the hot chili.
22. 22. Stir in the sliced almonds and sesame seeds.
23. 23. Slice the fresh chili pepper into thin rings.
24. 24. Garnish the dish with the chili rings shortly before serving.

Nutrition per serving

• kcal: 455
• Protein: 37 g · Fett/Fat: 28 g · Carbs: 17 g