Quick Turkey Chili
|Tomato puree||2 Tablespoon|
|Oil||2 Cup (32 tbs) (For Deep Frying)|
|Onion||3 Ounce, finely chopped (90 Gram)|
|Garlic clove||1 Small, finely chopped|
|Ground chili powder||2 Tablespoon|
|Ground cumin||1 Teaspoon|
|Cooked turkey||8 Ounce (250 Gram, In Large Cubes)|
|Canned red kidney beans||16 Ounce, undrained (1 Can / 454 Gram)|
Stir the tomato puree in very hot oil until it thickens, then add the onion, garlic, chili powder and cumin and cook until the onion is soft.
Stir the poultry cubes into the hot mixture, take it from the heat and leave for at least 2 hours.
Reheat, then add the beans and heat through very thoroughly.
It is even better to cook it gently for 30 minutes or more so that the onions dissolve away completely.
Add salt and pepper to taste and serve.