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
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.)
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
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.