When one thinks about the nature of certain dishes, one never tires of marveling at the harmony with which they fit into the places from which they originated. However, with the development of the Internet, they are becoming popular in other countries as well.

The famous Mexican dish chili, is a favorite not only in its homeland, but also in other countries. One of the types of such meat chili is prepared from turkey meat. I found this wonderful recipe on the website Gastronom.ru.

Ingredients:

– 700-800 g turkey fillet

– 200 g dry pinto beans (green beans)

– 2 medium white onions

– 1 medium red sweet pepper

– 1 medium green sweet pepper

– 800 g chopped tomatoes in their own juice

– 3-4 garlic cloves

– 2 tbsp. vegetable oil

– 1 tsp. chili flakes (crushed dried chili peppers)

– 1 tsp. ground zira (Indian cumin, cumin)

– salt

– cheddar cheese, ripe avocado, a little lemon juice and fat sour cream for serving

Method:

Soak the beans in cold water for 8-10 hours. Then drain, pour into a saucepan, pour fresh cold water, bring to a boil and cook over medium heat until soft, about 1 h. Do not salt! When ready, drain the beans in a colander and pat dry.

Cut the turkey fillets into cubes of about 2 cm. Finely chop the onion and garlic. Peel the core of the red and green bell peppers and cut the flesh into medium-sized cubes.

Heat the oil in a thick-bottomed saucepan. Place the turkey pieces, fry quickly over high heat until color changes, 5-7 minutes. Add the onion, garlic and bell pepper. Reduce heat to medium-low and cook for 10 minutes, stirring.

Add the beans, tomatoes with their juice, zira and chili to the saucepan. Increase the heat slightly, bring to the boil and cook, stirring occasionally, without covering, for 25-30 minutes. Season with salt and cook for another 5 minutes. You should have a thick stew.

To serve, peel the avocado, remove the pit, slice the flesh and drizzle with lemon juice to prevent the avocado from turning dark. Grate the cheese over a coarse grater. Arrange the turkey chili in deep warmed plates, top with a few slices of avocado and some sour cream. Sprinkle with cheese and serve.

What about the beer? Garrett Oliver, a famous brewer and beer chef, believes that unfiltered wheat beer of the Bavarian type is suitable for this dish. It tones down the fat of avocados and cheeses and brings out the flavor of legumes. Such a beer perfectly highlights all the nuances of cumin, coriander, green lemon juice, chili pepper and other classic components of Mexican dishes.

Have a nice weekend!