Poblano-Turkey Sausage Chili |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
2 teaspoons canola oil |
1 cup prechopped onion |
1 tablespoon minced fresh garlic |
8 ounces sweet turkey italian sausage |
1 tablespoon chili powder |
1/2 teaspoon dried oregano |
1/2 teaspoon ground cumin |
2 poblano chiles, seeded and finely chopped |
1 bay leaf |
1 cup plus 2 tablespoons no-salt-added chicken stock (such as swanson), divided |
1 (28-ounce) can diced tomatoes, undrained |
1 (15-ounce) can no-salt-added black beans, rinsed and drained |
1 (15-ounce) can no-salt-added 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 reduced-fat sour cream |
sliced radishes (optional) |
Directions:
1. 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.
2. 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; stir in cilantro and black pepper. Discard bay leaf. Serve with sour cream and sliced radishes, if desired.
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