Kahlua Chili

16 ingredients
8 steps

Ingredients

  • 1 large green pepper, chopped
  • 1 large yellow pepper, chopped
  • 1 large red pepper, chopped
  • 1 -3 jalapeno pepper, minced (optional)
  • 2 large onions, Chopped
  • 2 large garlic cloves, Minced
  • 1 -2 cup fat free chicken broth
  • 1 (15 ounce) can diced tomatoes (do not drain)
  • 1 (6 ounce) can tomato paste
  • 1 lb ground turkey breast
  • 1 teaspoon oregano
  • 1 tablespoon cumin powder
  • 2 teaspoons salt
  • 2 tablespoons chili powder
  • 1 (15 ounce) can red kidney beans, drained
  • 1/2 cup Kahlua

Directions

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

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