Welcome to Hughdini.com       |   home Gourmet Chili Gourmet Chili Back INGREDIENTS: Six ounces - turkey Italian sausage Two cups - chopped onion One cup - chopped green pepper Eight garlic cloves (or garlic powder to taste) One pound - ground turkey One - jalapeno pepper, chopped Two tablespoons - chili powder Two tablespoons - brown sugar One tablespoon - ground cumin Three tablespoon - tomato paste One teaspoon - dried oregano One half teaspoon - black pepper (ground) One quarter teaspoon - salt (salt substitute) Two - bay leaves One and one quarter cup - fruity red wine (merlot is best) Two - 28 oz. cans chopped tomatoes (low sodium) Two - 15 oz. cans kidney beans, drained (low sodium) One half cup - low fat sharp cheddar cheese PREPARATION: 1.) Remove casings from sausage. In an extra large deep frying pan (Dutch oven) over medium heat, add sausage, onion, bell pepper, garlic, ground turkey, and jalapeno pepper to pan. Cook for ten minutes or until the meat is browned, break up sausage during this process. 2.) Add the next seven ingredients (chili powder thru bay leaves) and cook for a couple of minutes stirring constantly. Stir in wine, tomatoes, and kidney beans. Bring mixture to a boil, cover, reduce heat, and simmer one hour, stirring occasionally. 3.) Uncover and cook for another thirty minutes or so, stirring occasionally. Remove the bay leaves. Serve garnished with cheddar cheese. This recipe serves eight one and one quarter cup servings. There are 12 grams of fat and 970 mg sodium per serving. But if you use the low salt products that I have suggested you will reduce that sodium number by one third. This is a fabulous tasting gourmet style chili that is even better the next day! As are most dishes of this nature.