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

Mary Drennen
Recipe by Cooking Light October 2012

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Johnny Autry; Styling: Cindy Barr, Lindsey Lower

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

218 calories; fat 3.5g; saturated fat 1.7g; mono fat 1.3g; poly fat 0.5g; protein 14.3g; carbohydrates 25.7g; fiber 5.7g; cholesterol 29mg; iron 2.4mg; sodium 449mg; calcium 132mg.