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Poblano-Turkey Sausage Chili

Poblano-Turkey Sausage Chili
Photo: Johnny Autry; Styling: Cindy Barr, Lindsey Lower
Yield

Serves 6 (serving size: about 1 cup chili and 2 teaspoons sour cream)

This hearty chili features turkey sausage, chopped poblano chiles, and a host of flavorful spices.

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)

Nutrition Information

  • calories 218
  • fat 3.5 g
  • satfat 1.7 g
  • monofat 1.3 g
  • polyfat 0.5 g
  • protein 14.3 g
  • carbohydrate 25.7 g
  • fiber 5.7 g
  • cholesterol 29 mg
  • iron 2.4 mg
  • sodium 449 mg
  • calcium 132 mg

How to Make It

  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.

    Peeling and Mincing Garlic
  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.