A stew in oriental style? Try chili with plenty of vegetables, turkey meat, and cilantro yogurt!
Ingredients
Chips
- Sweet potatoes – 2 pieces
- Olive oil – 10 ml
- Salt – 1 pinch
Chili
- Vegetable broth – 200 ml
- Onion – 1 piece
- Ground chili – 1 teaspoon
- Black pepper – 1 pinch
- Red bell pepper – 0.5 piece
- Cumin – 1 teaspoon
- Baby corn cobs – 8 pieces
- Olive oil – 60 ml
- Dried oregano – 2 teaspoons
- Green chili pepper – 3 pieces
- Green bell pepper – 0.5 piece
- Yellow bell pepper – 0.5 piece
- Soy sauce – 2 teaspoons
- Salt – 1 pinch
- Ground turkey meat – 500 g
- Tomato passata – 400 ml
- Garlic cloves – 2 pieces
Cilantro yogurt
- Black pepper – 1 pinch
- Greek yogurt – 150 ml
- Honey – 2 teaspoons
- Salt – 1 pinch
- Fresh cilantro – 1 tablespoon
- Lime – 1 piece
Decoration
- Fresh cilantro – 1 tablespoon
- Lime – 1 piece
Preparation
Step 1: Bake the Chips Peel and slice the sweet potatoes thinly. Arrange them on a baking sheet lined with parchment paper, drizzle with a little olive oil, and sprinkle with salt. Bake the chips for about 40 minutes in an oven preheated to 140°C. If the slices are thick and not crispy, extend the baking time by 5-10 minutes.
Step 2: Prepare the Chili Slice the garlic and chili pepper along with the seeds into slices, dice the bell peppers into 1 x 1 cm cubes, and finely chop the onion. Cut the baby corn cobs in half lengthwise. Heat 30 ml of olive oil in a skillet over high heat. Sauté the vegetables until lightly browned, then transfer them to a plate. In the same skillet, pour the remaining olive oil and fry the meat with spices. Once the meat is browned and any excess liquid has evaporated, add the tomato passata, broth or water, soy sauce, and vegetables. Simmer over low heat, stirring occasionally, until excess water evaporates and a thick stew forms.
Step 3: Prepare the Cilantro Yogurt Mix yogurt with 2 tablespoons of chopped cilantro, grated lime zest, and honey. Season to taste with salt and pepper.
Step 4: Serve the Chili Divide the chili into deep plates. Top each portion with 1 tablespoon of cilantro yogurt, garnish with grated lime zest and chopped cilantro leaves. Serve with sweet potato chips.
