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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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Wonderful Cooking Light magazine variation of a favorite soup. Ingredients:
6 ounces hot sweet italian turkey sausage |
2 cups chopped onions |
1 cup chopped green bell pepper |
8 cloves garlic, minced |
1 lb ground sirloin |
1 jalapeno pepper, chopped |
2 tablespoons chili powder |
2 tablespoons brown sugar |
1 tablespoon ground cumin |
3 tablespoons tomato paste |
1 teaspoon dried oregano |
1/2 teaspoon fresh ground black pepper |
1/4 teaspoon salt |
2 bay leaves |
1 1/4 cups merlot or 1 1/4 cups other fruity red wine |
2 (28 ounce) cans whole tomatoes, undrained and coarsely chopped |
2 (15 ounce) cans kidney beans, drained |
1/2 cup shredded reduced-fat sharp cheddar cheese (2 ounces) |
Directions:
1. Heat a large Dutch oven over medium-high heat.
2. Remove casings from sausage.
3. Add sausage, onion, and the next 4 ingredients (onion through jalapeno) to pan; cook 8 minutes or until sausage and beef are browned, stirring to crumble.
4. Add chili powder and the next 7 ingredients (chili powder through bay leaves), and cook for 1 minute, stirring constantly.
5. Stir in wine, tomatoes, and kidney beans; bring to a boil.
6. Cover, reduce heat, and simmer 1 hour, stirring occasionally.
7. Uncover and cook for 30 minutes, stirring occasionally.
8. Discard the bay leaves.
9. Sprinkle each serving with cheddar cheese.
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