All American Chili
This simple to prepare recipe is diet friendly and still delicious!
Servings: 8 servings 1¼ cups chili + 1 Tbsp. cheese)
Ingredients
- 1 pound ground beef
- 6 ounces hot Italian turkey sausage (casings removed)
- 2 cups chopped onion
- 1 cup chopped green bell pepper
- 8 medium garlic cloves, minced
- 1 medium jalapeño pepper, seeds removed and finely chopped
- 3 tablespoons tomato paste
- 2 tablespoons chili powder
- 2 tablespoons brown sugar
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon salt
- 2 whole bay leaves
- Two 28-ounce cans whole tomatoes, undrained and coarsely chopped
- Two 15-ounce cans kidney beans, drained and rinsed
- 1¼ cups Merlot or other fruity red wine
- ½ cup (2-ounces) shredded reduced-fat sharp cheddar cheese
- sliced jalapenos, for garnish (if desired)
Instructions
- Heat a large Dutch oven over medium-high heat. Add the ground beef, sausage, onion, bell pepper, garlic and jalapeno to the pan. Saute for 8 minutes or until the sausage and beef are browned, stirring to crumble.
- Add the tomato paste, chili powder, brown sugar, cumin, oregano, pepper, salt and bay leaves. Cook for 1 minute, stirring constantly. Stir in the tomatoes, kidney beans and wine; bring to a boil. Cover, reduce heat, and simmer for 1 hour, stirring occasionally.
- Uncover the chili and cook for 30 additional minutes, stirring occasionally. Discard the bay leaves. Sprinkle each serving with cheddar cheese. Garnish with jalapeno, if desired.
Notes
- If serving this recipe as Dairy Free, leave off the cheese.
- If serving as Gluten Free, just be sure to use a brand of kidney beans that is known to be GF.
Nutrition
Serving: 1serving | Calories: 411kcal | Carbohydrates: 46g | Protein: 30g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 51mg | Sodium: 770mg | Potassium: 1314mg | Fiber: 12g | Sugar: 12g | Vitamin A: 1097IU | Vitamin C: 49mg | Calcium: 209mg | Iron: 10mg