Fiery Turkey Chili with Beans and Corn

For the Fiery Turkey Chili with Beans and Corn, place the corn kernels and red and white beans in a colander, rinse with cold water and drain. Halve the leeks lengthwise and cut into 1 cm thick slices. Peel and chop garlic. Chop chili finely.

Cut turkey breast into approx. 2 cm pieces. Stir-fry turkey breast, leek and chili in corn oil and add 1/2 l cold water. Stir in KNORR Basis for Potato Goulash and bring to a boil. Add corn kernels and simmer the goulash covered for 15 minutes. Stir frequently. About 4 minutes before the end of cooking time, add red and white beans and cook. Then chop chives coarsely. Refine the chili with vinegar and serve the Fiery Turkey Chili with Beans and Corn sprinkled with chives.

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