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RECIPE
21 INGREDIENTS6 STEPS1HR 35MIN

Lean Chilli con Carne (Venezuelan Style)

5.0
1 Ratings

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Mi Terruno Food

Venezuelan food at it's best.
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A lean and super delicious chilli con carne with a Venezuelan touch using black beans and Venezuelan rum. Ready in 1 hour and great for cooking for a crowd or batch cooking.
1HR 35MIN
Total Time

Mi Terruno Food

Venezuelan food at it's best.
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Ingredients

US / METRIC
Servings:
6
Serves 6
1.1 lb
Turkey Breasts , minced
1 Tbsp
Ground Cumin
1 Tbsp
1 splash
Worcestershire Sauce
to taste
Salt and Pepper
1 Tbsp
Garlic Powder
1
Onion
4 cloves
2 Tbsp
Vegetable Oil
1 2/3 cups
Tomato Passata
1 handful
Dried Chili Peppers
2 cups
Chicken Stock
1 cup
Venezuelan Dark Rum
1 cup
Black Beans , drained
to taste
Fresh Parsley , chopped

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Nutrition Per Serving

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CALORIES
372
FAT
7.2 g
PROTEIN
32.8 g
CARBS
21.6 g

Author's Notes

Great for meal prep because the longer you leave it in the fridge the richer and more flavorful it becomes, up to one week.

Cooking Instructions

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Step 1
Add Ground Cumin (1 tablespoon), Dried Rosemary (1 tablespoon), Dried Oregano (1 tablespoon), Dried Basil (1 tablespoon), Ground Ginger (1 teaspoon), Worcestershire Sauce (1 splash), Salt and Pepper (to taste), Garlic Powder (1 tablespoon) to the Turkey Breast (500 gram) and mix using your hands until everything is well mixed. Leave in the fridge over night or for at least an hour.
Step 2
First blend the Onion (1), Garlic (4 clove), Green Bell Pepper (1) and Red Bell Pepper (1) into a smooth marinade using a food processor or hand-held blender.
Step 3
Once this is done set aside and let’s get the meat browning. Heat Vegetable Oil (2 tablespoon) in a pan and then add the turkey. Because the turkey breast has very little fat you need to separate the pieces using a wooden spoon. It takes a little bit of time but its definitely worth it.
Step 4
In the meantime, re-hydrate the Dried Chili Pepper (1 handful) in hot water if using.
Step 5
Once the turkey is brown add the onion, garlic and pepper mix, the Tomato Passata (400 milliliter), Chicken Stock (500 milliliter), Venezuelan Dark Rum (1 cup), re-hydrated chillies, Dried Oregano (1 tablespoon), Hot Smoked Paprika (1 tablespoon), Salt and Pepper (to taste) and Black Beans (240 gram) and leave to cook uncovered for 35 to 40 minutes at medium temperature.
Step 6
When the chilli con carne has thickened it's done! Serve it with Fresh Parsley (to taste) over white rice. Serve and enjoy!

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Nutrition Per Serving
Calories
372
% Daily Value*
Fat
7.2 g
9%
Saturated Fat
4.5 g
22%
Trans Fat
0.0 g
--
Cholesterol
68.3 mg
23%
Carbohydrates
21.6 g
8%
Fiber
6.9 g
25%
Sugars
2.7 g
--
Protein
32.8 g
66%
Sodium
231.3 mg
10%
Vitamin D
0.2 µg
1%
Calcium
102.1 mg
8%
Iron
3.7 mg
21%
Potassium
618.3 mg
13%
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