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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 4 |
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This doesn't taste like a low fat chili. I love the italian sausage in it. Even better the next day. Great with garlic bread and a good green salad! Ingredients:
8 ounces hot italian turkey sausage |
8 ounces mild italian turkey sausage |
2 onions, chopped |
1 green bell pepper, chopped |
8 garlic cloves, minced |
1 jalapeno pepper, chopped (optional) |
2 tablespoons chili powder |
2 tablespoons brown sugar |
1 tablespoon ground cumin |
3 tablespoons tomato paste |
1 teaspoon dried oregano |
1/2 teaspoon fresh ground black pepper |
1/4 teaspoon salt |
2 bay leaves |
1 1/4 cups red wine (merlot) |
2 (28 ounce) cans chopped tomatoes |
2 (15 ounce) cans pinto beans, drained |
1 (15 ounce) can kidney beans |
shredded reduced-fat sharp cheddar cheese |
sliced green onion, naturally yours fat free sour cream |
Directions:
1. Heat a large pot over medium-high heat.
2. Remove casings from sausage. Add sausage, onion, and the next 4 ingredients (up to and including the optional jalapeño) to the pot. Cook 8 minutes or until sausage and beef are browned, stirring to crumble.
3. Add chili powder and the next 7 ingredients, chili powder to bay leaves. Cook for 1 minute, stirring constantly.
4. Stir in wine, tomatoes, and beans. Bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally.
5. Uncover and cook for 30 minutes more, stirring occasionally. Toss bay leaves.
6. Garnish as desired.
7. Enjoy!
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