Cooking Light All-American Chili Recipe |
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All-American Chili (©photo courtesy of Oxmoor House, Inc.)
The calendar says it is spring, but here in the northeast we have had plenty of chilly weather of late. It has been the kind of weather where you can't help but think about digging into hearty comfort foods. A big favorite a steaming bowl of chili, so we're happy to provide a recipe that you can enjoy without worry about your waistline.
The recipe came to us from our friends at Cooking Light, who have included it in a new recipe collection, “Cooking Light Comfort Food, Home-Cooked, Delicious Classics - Made Light” (page 112). The book offers more than 200 recipes to warm the soul as they please the palate. And as always with a Cooking Light offering, the book’s well-tested recipes are accompanied by mouth-watering photography sure to inspire a little effort in the kitchen.
The collection of recipes should dispel the notion that you have to give up your favorite comfort foods in order to eat healthy. There are only 286 calories in a serving of this chili, and there’s not a breakfast, lunch, dinner, dessert or sides recipe in the book that will endanger a diet for weight loss.
All-American Chili
Ingredients for 8 Servings
• 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 Tteaspoon 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
• 1⁄2 Cup (2 ounces) shredded reduced-fat sharp cheddar cheese
Preparation
1. Heat a large Dutch oven over medium-high heat. Remove casings from sausage. Add sausage, onion, and next 4 ingredients to pan; cook 8 minutes or until sausage and beef are browned, stirring to crumble.
2. Add chili powder and next 7 ingredients, and cook 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 30 minutes, stirring occasionally. Discard bay leaves. Sprinkle each serving with cheddar cheese. Yield: 8 servings (serving size: 11/4 cups chili and 1 tablespoon cheese).
CALORIES 375; FAT 12g (sat 4.6g, mono 4.1g, poly 1.1g); PROTEIN 28.9g; CARB 33.7g; FIBER 8.2g; CH OL 59mg; IRON 5mg; SODIUM 969mg; CALC 165mg
To learn more about the book in which this recipe is included, go to: Cooking Light Comfort Food, Home-Cooked, Delicious Classics - Made Light
To view all the recipes on the American Feast web site just scroll down after you go to: American Feast's Recipe Collection
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