Ingredients:
6 ounces hot/spicy turkey Italian sausage
2 cup chopped onions
1 cup chopped red bell peppers
8 garlic cloves, minced
1 pound ground beef
1 jalapeno pepper, chopped
2 tbsp. chili powder
2 tbsp. brown sugar
1 tbsp. ground cumin
3 tbsp. tomato paste
1 tsp. dried oregano
1/2 tsp. fresh black pepper
1/4 tsp. salt
2 bay leaves
1 1/4 cup red wine
2 cans whole tomatoes, undrained and coarsely chopped
2 cans kidney beans, drained
1/2 cup shredded reduced fat cheddar cheese
Directions:
- 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 8 minutes or until sausage and beef are browned, stirring to crumble.
- Add chili powder and the next 7 ingredients (chili powder through 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.
- Uncover and cook for 30 minutes, stirring occasionally. Discard the bay leaves. Sprinkle each serving with cheddar cheese.
- Note: Like most chilis, this version tastes even better the next day.
Recipe by: www.cookinglight.com
Makes 8 servings -- Serving size: 1 1/4 cup + 1 tbsp. cheese -- 6 WW points per serving
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