Poblano-Turkey Sausage Chili

My family (except for the bean-adverse guy) loves this chili and wants it on a regular rotation!  This is an easy recipe loaded with flavor.  I served the chili with cornbread and sautéed spinach.


2 teaspoons canola oil
1 cup chopped onion
1 Tablespoon minced garlic
19 ounces sweet turkey Italian sausage (about 5 links)
1 Tablespoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
2 poblano chiles (or one large), seeded and finely chopped
1 bay leaf
1 cup plus 2 Tablespoons chicken stock, divided
1-28 oz. can diced tomatoes, undrained
1-15 oz. can black beans, rinsed and drained
1-15 oz. can pinto beans, rinsed and drained
2 Tablespoons all-purpose flour
1/2 cup coarsely chopped fresh cilantro
1/2 teaspoon freshly ground black pepper
1/4 cup sour cream

Heat a large Dutch oven over medium high heat.  Add oil to pan; swirl to coat.  Add onion and garlic; sauté 4 minutes or until browned.  Remove casings from sausage; add sausage to pan.  Stir in chili powder, oregano, cumin, poblanos, and bay leaf; cook 4 minutes or until sausage is browned, stirring to crumble sausage.  Add 1 cup stock, tomatoes, and beans.  Bring to a boil; reduce heat, and simmer 25 minutes or until slightly thickened.  Combine flour and the remaining 2 Tablespoons stock in a small bowl, stirring with a whisk to form a slurry.  Add slurry to chili, stirring with a whisk.  Bring to a boil; cook 1 minute or until thickened.  Remove from heat and add pepper.  Discard bay leaf.  Serve with cilantro and a dollop of sour cream.

Serves: 8

Recipe adapted from Cooking Light Magazine