Prep 15 mins
Cook 1 hr 30 mins
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!
- 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
- Heat a large pot over medium-high heat.
- 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.
- Add chili powder and the next 7 ingredients, chili powder to bay leaves. Cook for 1 minute, stirring constantly.
- Stir in wine, tomatoes, and beans. Bring to a boil. Cover, reduce heat, and simmer 1 hour, stirring occasionally.
- Uncover and cook for 30 minutes more, stirring occasionally. Toss bay leaves.
- Garnish as desired.
I wasn't sure what to expect from this at first but it was really good. I followed the instructions with the exceptions that I used all hot sausage, skipped the jalapenos (since I used all hot sausage) and added a little bit more chili powder. I also used Great Northern beans instead of pinto beans since I didn't have any on hand. I was worried that it was going to be watery but after letting it cook with the lid off for the final half hour, it thickened up nicely. We served it with sweet cornbread and a salad. I think this may become our "go to" chili recipe! Thanks for posting!