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.

How to Make It

Step 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.

Step 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.

Ratings & Reviews

leaogozelec
October 31, 2016
YES!  Italian sausage just didn't do it for me in chili.  Agree with you on all counts Cissie.

Perfect for a chilly night

MichiArevalo
October 31, 2017
My family loves this recipe!  I used Northern beans instead of pinto and substitute cornstarch for the flour to make it gluten free.  Tons of flavor and very filling!  Great with chips.

Really Good!

pamgewin
November 15, 2017
I made half the recipe and 3 servings is about right. I used hot sausage that i had on hand, didn't add flour, used both beans, and served with cheddar. It was nice and thick and had a good kick to it. My poblano was large.

pearlos's Review

jmeleeS
October 11, 2013
Made this as written - everyone loved it!

Namaste's Review

MaryBroderick
October 13, 2012
Made this in the crockpot and it was awesome!

AlisonRSmith's Review

roberta11
September 26, 2012
I've made a lot of chilis from CookingLight, but this one by far is a crowd pleaser. Not too spicy for my family, and low points for me and my Weight Watcher regime. I let it simmer longer than the suggested time and didn't add the flour at the end since I'm gluten-free and the extra time allowed it to become thick. Really delicious!

jmeleeS's Review

AlisonRSmith
January 17, 2013
Loved this chili recipe! Neither my husband nor I could get enough of this filling dish (and I don't usually like chili at all!) I was worried about the beans, but both were fantastic in the dish. I added more garlic, increased spice amounts for more flavor, used a red onion, used Mexican blend for the diced tomatoes, added 1 jalapeno and used hot turkey sausage (Jennie-O), but otherwise made as directed. It was perfect with well developed flavors (shocking for how quick / easy this one is). Absolutely will be making this one again! Enjoy!

MaryannWimberly's Review

TCUnurse
September 16, 2012
This recipe was so easy and was great to make for watching football. We like more spice and smokey flavor, so I added a third poblano, some chipotle powder and ancho chile powder. And since we had an abundance of summer tomatoes I used diced fresh tomatoes instead of canned. It was delish!

TCUnurse's Review

Namaste
October 28, 2012
Spicy flavor and perfect for a chilly fall night...topped with shredded cheese and sour cream optional (could use greek yogurt)

ktleyed's Review

eppercival
November 25, 2012
Easy to make, though not all that spicy, I agree with a previous reviewer, I'll use a hotter chile powder next time. Froze quite a bit for lunches.