TURKEY CHILI

6 ounces — hot turkey Italian sausage

1 — chopped onion

1 cup — chopped red bell pepper

4 — garlic cloves, minced

1 pound — ground turkey

1 — jalapeño pepper, chopped

3 tbsp — chili powder

2 tbsp — brown sugar

1 tbsp — ground cumin

3 tbsp — tomato paste

2 tsp — dried oregano

1/2 tsp — freshly ground black pepper

1 tsp — salt

2 — bay leaves

1 cup — brewed coffee

2, 28 oz cans — no-salt-added whole tomatoes, undrained and coarsely chopped

2,15 oz cans — no-salt-added kidney beans, drained

1 can — black beans

1 can — pinto beans

1/2 cup (2 ounces) — shredded reduced-fat sharp cheddar cheese

DIRECTIONS

1 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 turkey are browned, stirring to crumble.

2 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.

3 Uncover and cook for 30 minutes, stirring occasionally. Discard the bay leaves.

Sprinkle each serving with cheddar cheese and chopped green onions.

APPROXIMATE MACROS PER SERVING: 286 CALORIES ■ 7.5G FAT ■ 22.4G PROTEIN ■ 28.5G CARBS

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