from COOKING LIGHT
6 ounces hot turkey Italian sausage
2 cups chopped onion
1 cup chopped green bell pepper
8 garlic cloves, minced
1 pound ground sirloin
1 jalapeno pepper, chopped
2 T chili powder
2 T brown sugar
1 T ground cumin
3 T tomato paste
1 tsp dried oregano
1/2 tsp freshly ground black pepper
1/4 tsp salt
2 bay leaves
1 1/4 cup Merlot or other fruity red wine
2 (28-ounce) cans whole tomatoes, undrained and coarsely chopped
2 (15-ounce) cans kidney beans, drained
1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
Heat a large Dutch oven over medium-high heat. Remove casings from sausage. Add sausage, onion and the next 4 ingredients (onion through jalapeno) to pan; cook 8 minutes or until sausage and beef are browned, stirring to crumble.
Add chili powder and the next 7 ingredients (chili powder through bay leaves), and cook for 1 minute, stirring constantly. Stir in wine, tomatoes, and kidney beans; bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally.
Uncover and cook for 30 minutes, stirring occasionally. Discard the bay leaves. Sprinkle each serving with cheddar cheese.
Serves: 8 (serving size: 1 1/4 cups chili and 1 T cheese)
Nutritional Information
Calories: 375 (29% from fat)
Fat: 12g(sat 4.6g,mono 4.1g,poly 1.1g)
Protein: 28.9g
Carbohydrate: 33.7g
Fiber: 8.2g
Cholesterol: 59mg
Iron: 5mg
Sodium: 969mg
Calcium: 165mg
I eliminated the jalapeno (didn't have one), brown sugar, Merlot and shredded cheese. Traded those calories with 2 T of cornmeal that I stirred in, to thicken. This chili could definitely be spiced up and it is way better the next day.
