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6 ounces hot turkey Italian sausage2 cups chopped onion1 cup chopped green bell pepper8 garlic cloves, minced1 pound ground sirloin1 jalapeño pepper, chopped2 tablespoons chili powder2 tablespoons brown sugar1 tablespoon ground cumin3 tablespoons tomato paste1 teaspoon dried oregano1/2 teaspoon freshly ground black pepper1/4 teaspoon salt2 bay leaves1 1/4 cups Merlot or other fruity red wine2 (28-ounce) cans whole tomatoes, undrained and coarsely chopped2 (15-ounce) cans kidney beans, drained1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese
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.
Yield: 8 servings (serving size: 1 1/4 cups chili and 1 tablespoon cheese)
Find 17 super-easy soups and stews at Cooking Light.
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