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Turkey Chili

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Executive Chef Julieta Ballesteros
8 servings (serving size: 1 cup chili and 1 tablespoon cheese)
Ingredients:
  • 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 jalapeño pepper, chopped
  • 2 tablespoons chili powder
  • 2 tablespoons brown sugar
  • 1 tablespoon ground cumin
  • 3 tablespoons tomato paste
  • 1 teaspoon fresh oregano
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 2 fresh bay leaves
  • 1 1/4 cups Merlot or other fruity red wine
  • 5 -6 plum tomatoes coarsely chopped
  • 16 ounces of cooked kidney beans, drained
  • 1/2 cup (2 ounces) shredded reduced-fat sharp white cheddar
Directions:
  1. Heat a large Dutch oven over medium-high heat. Remove casings from sausage. Add sausage, onion, and the next 4 ingredients (onion through jalapeño) to pan; cook eight minutes or until sausage and beef are browned, stirring to crumble.
  2. Add chili powder, brown sugar, cumin, tomato paste, oregano, black pepper, salt and 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.
  3. Uncover and cook for 30 minutes, stirring occasionally. Discard the bay leaves. Sprinkle each serving with cheddar cheese.

Note: Like most chili, this version tastes even better the next day.

Nutrition Information:
CALORIES: 244 (29 % from fat)
FAT: 8.8 g
CARBOHYDRATE: 18 .1 g
FIBER: 4.1 g
CALCIUM: 165 mg
CHOLESTEROL: 59 mg
IRON: 5 mg
PROTEIN: 21 . 6 g
SODIUM: 689.4mg

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