Cuban Coffee Chili
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 276.0
- Total Fat: 10.7 g
- Cholesterol: 79.9 mg
- Sodium: 579.8 mg
- Total Carbs: 20.3 g
- Dietary Fiber: 2.7 g
- Protein: 23.2 g
View full nutritional breakdown of Cuban Coffee Chili calories by ingredient
Introduction
The original recipe called for salt and 2tbsp olives. I felt the capers added enough salt and the olives wouldn't really do anything. Feel free to add them- and adjust the seasoning.It also called for ground beef but I used turkey. There are so many flavors going on you'll never miss it. The original recipe called for salt and 2tbsp olives. I felt the capers added enough salt and the olives wouldn't really do anything. Feel free to add them- and adjust the seasoning.
It also called for ground beef but I used turkey. There are so many flavors going on you'll never miss it.
Number of Servings: 6
Ingredients
-
1 1/2 pound(s) lean ground turkey
2 medium (about 1 1/2 cups) onions, chopped
4 clove(s) garlic, minced
2 bay leaves
2 teaspoon(s) chili powder
1 teaspoon(s) ground cumin
1/2 teaspoon(s) ground nutmeg
1/4 teaspoon(s) fresh ground black pepper
1/4 teaspoon(s) ground allspice
1/4 teaspoon(s) chopped fresh thyme leaves
1 teaspoon(s) capers
2 can(s) (4 1/2- ounce) diced green chiles
2 cup(s) strong coffee
1 tablespoon(s) dark molasses
1 can(s) 14 1/2- ounce, diced tomatoes
1/3 cup(s) raisins
Directions
Brown the meat and vegetables: In a large Dutch oven, heat oil and brown the turkey over medium-high heat -- about 3 minutes. Remove contents from the Dutch oven and set aside. Reduce heat to medium low. Add onions and saute until translucent -- about 3 minutes. Add garlic and cook 1 minute.
Make the chili: Replace meat in the dutch oven and add bay leaves, chili powder, cumin, nutmeg, pepper, allspice, thyme, capers, chiles, coffee, molasses, and tomatoes. Simmer uncovered for 20 minutes.
Finish the chili: Taste for seasoning. Add raisins and simmer uncovered for 10 minutes. Serve hot over cooked rice.
Serving Size: Makes 6 1.25-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user BUUKWORM14.
Make the chili: Replace meat in the dutch oven and add bay leaves, chili powder, cumin, nutmeg, pepper, allspice, thyme, capers, chiles, coffee, molasses, and tomatoes. Simmer uncovered for 20 minutes.
Finish the chili: Taste for seasoning. Add raisins and simmer uncovered for 10 minutes. Serve hot over cooked rice.
Serving Size: Makes 6 1.25-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user BUUKWORM14.