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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.
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Prep Time
30
minutes
mins
Cook Time
35
minutes
mins
Course
Main Course
Servings
8
Ingredients
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
Instructions
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.
Notes
Recipe adapted from Cooking Light Magazine.