This hearty chili features turkey sausage, chopped poblano chiles, and a host of flavorful spices.
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)
How to Make It
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; stir in cilantro and black pepper. Discard bay leaf. Serve with sour cream and sliced radishes, if desired.