Poblano-Turkey Sausage Chili

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.
Prep Time 30 mins
Cook Time 35 mins
Course Main Course
Servings 8


  • 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.