This recipe can easily be adapted to be more low fat by using ground turkey. This is a great recipe for a cold winter’s day, a rainy day or game day! Here are the directions.

You will need a large pot for this chili. Start my sautéing one large diced onion in olive oil until translucent, and add a hint of sea salt. While this is cooking get a large frying pan to cook the beef. Drizzle olive oil in the pan and chop up the beef with a spoon add a little sea salt.  It’s done when it’s cooked  through. Then, add the cooked meat to the pot with the onions. Mix these together well and add three large cans of tomato sauce, and let it simmer while you chop the peppers.

Chop up three peppers: red, yellow, and green. Large bite sized chunks will be fine. Add this to the pot and mix. Then, add in about 1/4 cup of red wine, 1 teaspoon of pepper,  and 1/2 teaspoon coriander, and chili powder. Let this simmer about 1.5 hours or until the peppers are tender. Then add in three cans of beans: 1 can dark red kidney beans, and 2 light red kidney beans. Let it cook about 1 more hour or so. Taste it as you go along and be sure it doesn’t need more spices.

Garnish with shredded cheddar cheese and chopped scallions.