All-American Chili

Recipe category

This all-American chili recipe is perfect for an outdoor cookout but can also be made on the stove for a comfort classic on a cold day.

Cheesy pasta dish with vegetarian sausages and topped with mozzarella cheese and basil
Preparation time
20 minutes
Cooking time
120 minutes
Number of servings
6 ounces hot turkey Italian sausage
2 cups chopped onion
2 garlic cloves
1 pack vegetarian sausages
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
½ teaspoon freshly ground black pepper
¼ teaspoon salt
2 bay leaves
1 ¼ 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
½ cup (2 ounces) shredded reduced-fat sharp cheddar cheese
Recipe instruction
  • Step 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 beef are browned, stirring to crumble.

  • Step 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.

  • Step 3

    Uncover and cook for 30 minutes, stirring occasionally. Discard the bay leaves. Sprinkle each serving with cheddar cheese.

  • Step 4

    Note: Like most chilis, this version tastes even better the next day.

Nutrition Facts

Per Serving:

286 calories; calories from fat 29%; fat 7.5g; saturated fat 2.1g; mono fat 1.1g; poly fat 0.4g; protein 22.4g; carbohydrates 28.5g; fiber 6.5g; cholesterol 48mg; iron 5.1mg; sodium 460mg; calcium 169mg.