All-American Chili

I was cooking up a storm this weekend – our freezer was almost empty of our individual meals for lunches! We needed to replenish the stocks! So, I asked John what he wanted, and his first response – chili! I had a few chili recipes in my files, but this is an old favorite! We are looking forward to our lunches now!

All-American Chili
Adapted from Cooking Light, Jan 2003
Serves 8

6 oz ground turkey breast
1/2 Tbsp italian sausage seasoning
1/4 tsp red pepper flakes
2 cups chopped onion
1 cup chopped green bell pepper
8 garlic cloves, minced
1 pound ground sirloin
1 jalapeño pepper, chopped
2 tablespoons chili powder
2 tablespoons brown sugar
1 tablespoon ground cumin
3 tablespoons tomato paste
1 teaspoon dried oregano
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 bay leaves
1 1/4 cups Merlot or other fruity red wine
2 (28-ounce) cans whole tomatoes, undrained and coarsely chopped
2 (15-ounce) cans kidney beans, drained

Optional: 1/2 cup (2 ounces) shredded fat-free or low-fat cheddar cheese (not included in nutritional info)

Heat a large Dutch oven over medium-high heat. Add turkey, spices, 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, if desired.

Nutritional info:
Calories: 405.2
Total Fat: 4.7 g
Saturated Fat: 1.6 g
Polyunsaturated Fat: 0.2 g
Monounsaturated Fat: 0.1 g
Cholesterol: 45.6 mg
Sodium: 810.5 mg
Potassium: 670.9 mg
Total Carbohydrate: 50.7 g
Dietary Fiber: 12.9 g
Sugars: 8.5 g
Protein: 34.4 g


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