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All-American Chili

All-American Chili

This comfort-food favorite has two killer fat-burning ingredients: red kidney beans and a generous two teaspoons of chili powder.

The kidney beans are chock full of protein, helping this dish deliver a whopping 29 grams per serving (not to mention a full 8 grams of protein). The chili powder, meanwhile, gets its kick from capsaicin, a fiery compound found in chili peppers that literally heats up your body, spurring it to burn more calories.

Ingredients

  • 6 ounces hot turkey Italian sausage
  • 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 no-salt-added whole tomatoes, undrained and coarsely chopped
  • 2 (15-ounce) cans no-salt-added kidney beans, drained
  • 1/2 cup (2 ounces) shredded reduced-fat sharp cheddar cheese

Preparation

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.

Written by Diane Levy

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Sometimes God Lets the Fire Get Hot

God On the Mountain – Lynda Randle