This chili recipe is based on ground beef, Italian sausage, kidney beans and tomatoes - and a hearty dose of a fruity red wine. From Cooking Light.
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 1 1/4 cup serving with 1 Tablespoon cheddar cheese.
Note: Like most chilis, this version tastes even better the next day.
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Serving Size: 1 Serving (527g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 417 | ||
Calories from Fat: 139 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 15.5g | 21 % | |
Saturated Fat 5g | 25 % | |
Monounsaturated Fat 5.9g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 53.3mg | 16 % | |
Sodium 793.9mg | 27 % | |
Potassium 1242.6mg | 33 % | |
Total Carbohydrate 40.1g | 12 % | |
Dietary Fiber 10.5g | 42 % | |
Sugars, other 29.5g | ||
Protein 25.2g | 36 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 417
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