Chili Con Carne

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 239.5
  • Total Fat: 9.0 g
  • Cholesterol: 53.4 mg
  • Sodium: 753.2 mg
  • Total Carbs: 18.5 g
  • Dietary Fiber: 5.9 g
  • Protein: 21.3 g

View full nutritional breakdown of Chili Con Carne calories by ingredient
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Introduction

This is a wonderful chili. Lofat and lo-carb, yet satisfying. I have added different beans and diced tomatoes with jalapeno peppers to spice it up even more. Yumo! This is a wonderful chili. Lofat and lo-carb, yet satisfying. I have added different beans and diced tomatoes with jalapeno peppers to spice it up even more. Yumo!
Number of Servings: 6

Ingredients

    1 tablespoon canola oil
    1 pound lean ground turkey
    1/2 red onion, diced
    1 green bell pepper, diced
    4 cloves garlic, minced
    1 teaspoon ground cumin
    1 teaspoon chili powder
    1 teaspoon cocoa powder
    1/2 cup coffee
    1 teaspoon instant coffee granules
    1 (14-ounce) can diced tomatoes with juice
    1 (14-ounce) beef stock or broth
    1 (15-ounce) black beans

Directions

Broil poblano peppers until black and charred. Put them into a glass bowl, cover with plastic wrap and let sit for 10-15 minutes. Peel, seed and chop and then set aside.
Heat canola oil in a heavy pan. Add the ground turkey and break it up with the back of a wooden spoon. Cook until all pink has disapperared. Pour out any excess grease. Add the onions, bell pepper, garlic, cumin, chili powder and cocoa powder and salt. Saute together until the meat and onions are well coated and the onions become slightly translucent. Mix the teaspoon of instant coffee granules into the 1/2 cup of coffee. stir to disolve granules. Add the coffee to the pan and deglaze. Add the tomatoes, stock, beans and poblano peppers and stir well. Bring to a boil, then lower heat to medium and simmer, uncovered, for 1 hour or until thick. Makes 6 big servings.

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