Total Time
1hr 45mins
Prep 15 mins
Cook 1 hr 30 mins

This is a thick, rich, mild chili. Use jalapeno to spice it up to your liking. This is low fat and high in fiber. Serve with corn bread, cheddar cheese and sour cream.

Ingredients Nutrition

Directions

  1. Simmer the peppers, onions, and mince garlic cloves in chicken broth for 10 minutes. (use enough broth to cover vegetables).
  2. Add canned tomatoes, tomato paste, and raw ground turkey then heat to almost boiling. Simmer another 10 minutes. (Add more broth, if needed, to simmer turkey in).
  3. Add oregano, cumin, salt and chili powder. Mix well and heat until boiling, stirring often.
  4. Add kidney beans and ¼ cup Kahlua.
  5. Lower heat and simmer for 40 minutes, stirring often to prevent sticking to the bottom of the pan.
  6. Add another ¼ cup Kahlua. Simmer for another 20 minutes, stirring frequently.
  7. Turn off the heat and let sit for 15-20 minutes.
  8. Ladle into bowls, then top with cheddar cheese, sour cream. Serve with corn bread.

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