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 oz. sweet turkey Italian sausage (about 5 links)
- 1 Tablespoon chili powder
- ½ teaspoon dried oregano
- ½ teaspoon ground cumin
- 2 poblano chiles (or one large) seeded and finely chopped
- 1 bay leaf
- 1 cup+2 Tablespoons chicken stock divided
- 1 28oz. can diced tomatoes undrained
- 1 15oz. can black beans rinsed and drained
- 1 15oz. can pinto beans rinsed and drained
- 2 Tablespoons all-purpose flour
- ½ cup coarsely chopped cilantro
- ½ teaspoon freshly ground black pepper
- ¼ 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.
Recipe adapted from Cooking Light Magazine.