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Chili

Chili Picture

Calories 335 (18% from fat)
Fat 7 gram
Saturated Fat 2.2 gram
Trans Fat 0 gram
Cholesterol 60 mg.
Sodium 633 mg.
Carb. 33 gram
Fiber 7 gram
Sugar 13 gram
Sugar Alcohol 0 gram
Protein 28 gram

Ingredients


9.75 oz. turkey sausage
(We used HALF of a 19.5 oz. package of Jennie-O Turkey Store Lean Italian Turkey Sausage.)

2 cups chopped onion

1 cup chopped green bell pepper

8 garlic cloves, minced

1 lb. ground beef (95% Lean)

1 jalapeno pepper, chopped & seeds removed

2 Tbsp. chili powder
(if you don't like it spicy, half this ingredient.)

2 Tbsp. brown sugar

1 Tbsp. ground cumin

3 Tbsp. tomato paste
(We used Contadina Tomato Paste.)

1 tsp. dried oregano

1/2 tsp. black pepper

2 bay leaves

1 1/4 cups Merlot or fruity red wine

2 cans (14.5 oz. each) diced tomatoes
(We used Del Monte No Salt Added Diced Tomatos.)

2 cans (16 oz. each) dark red kidney beans
(We used Bush's Best because it had the lowest sodium content.)


This recipe is great on a cold day. It's actually better re-heated. This recipe doubles well. Extra portions can be placed in freezer-safe bags and frozen for easy re-heating.

1. Chop up sausage and place in large pot on medium-high heat. Add onion, bell pepper, garlic, ground beef and jalapeno pepper. Cook for 8 minutes or until sausage and beef are browned. Stir occasionally.

2. Add chili powder, brown sugar, ground cumin, tomato paste, dried oregano, black pepper and bay leaves. Cook for 1 minute, stirring constantly.

3. Stir in wine, tomatoes and kidney beans. Bring pot to a boil. Once pot is boiling cover, reduce heat and simmer for 1 hour. Stir occasionally.

4. Uncover and cook for another 30 minutes, stirring occasionally. Remove and discard the bay leaves.

Yield: 8 servings - Serving Size 1 1/4 Cups Chili


 

This is a Freezer Friendly Recipe!

Chili - Frozen Picture

Freezing the chili in individual bags makes storage easy.

When warming in microwave, open the bag a little so it doesn't pop open during re-heating.

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