fall comfort food - healthy chili

hi all - i made this last week per pat’s request for a healthy chili with lots of protein and if i do say so myself, it was really good!!  so for those of you who are lighting up the spiced pumpkin candle with the peppermint mocha in hand, perhaps wearing a snuggie in front of the fire, this recipe is for you to warm up your fall day :)

Ingredients 

• 6 ounces hot turkey Italian sausage (~2 sausages) 
• 2 cups chopped vidalia onion (1 medium sized onion) 
• 1 cup chopped green bell pepper (i used the whole pepper)
• 8 garlic cloves, minced
• 1 pound ground sirloin (lean meat)
• 1 jalapeño pepper, chopped (i removed the seeds to remove some of the heat, but leave them in if you like extra spicy)
• 2 tablespoons chili powder
• 2 tablespoons brown sugar
• 1 tablespoon ground cumin
• 3 tablespoons tomato paste (i ended up using the whole jar)
• 1 teaspoon dried oregano
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt (i DEFINITELY used more 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
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.

enjoy!