Poblano turkey sausage chili is hearty comfort food for a chilly day. With a healthy dose of poblano chilies and sweet Italian turkey sausage, the meal is flavorful, without being overly spicy.
I love that each food has a purpose. For centuries, cultures all over the world have used different foods and spices to cure aliments, change moods.
Many of our modern medicines originally came from plants. Digitalis from foxglove, St. John’s Wort is used to treat mild depression, ginger is beneficial to the digestive system, and cinnamon can help regulate blood sugar levels.
Of course my favorite herb, lavender, is known to produce a calming effect. I spray a bit on my pillow at night to help me sleep and use it in my classroom to help keep my students relaxed.
You probably already know that if you eat something spicy, your nose will start running. Chilies can help clear up your sinuses, good to remember as we approach cold and flu system. They are also good for revving up your metabolism, lowering high blood pressure, preventing cancer and fighting inflammation.
Why not add a little chili in your life?
This Poblano-Turkey Sausage Chili recipe, from October’s Cooking Light Magazine, has enough heat for a kick, but was mild enough for my 11 year old.
If you really can’t stand the heat, choose a milder chili, like Anaheim, or use one poblano instead of two. Ready in under 40 minutes, it’s an easy mid-week Autumn meal.
Poblano-Turkey Sausage Chili
- 2 teaspoons olive oil
- 1 medium onion
- 1 tablespoon minced fresh garlic
- 8 ounces of sweet Italian turkey sausage
- 1 tablespoon chili powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon ground cumin
- 2 poblano chilies seeded and finely chopped. You can substitute pasilla chilies, which have the same scoville rating as poblanos or go for a milder chili like an Anaheim if you choose.
- 1 bay leaf
- 1 cup chicken broth
- 28 ounces canned diced tomatoes un-drained
- 15 ounces canned black beans rinsed and drained
- 15 ounces canned pinto beans rinsed and drained
- salt and pepper
- cilantro and sour cream for garnish
- In a large Dutch oven over medium-high heat add oil to coat bottom. When shimmering, add onion and garlic; sauté 4 minutes or until browned. Remove casings from sausage and add to pan, stirring to break up sausage. Add chili powder, oregano, cumin, poblanos and bay leaf; cook 4 minutes or until sausage is browned.
- Add chicken stock, tomatoes and beans. Bring to a boil; reduce heat and simmer 25 minutes or until slightly thickened. Discard bay leaf. Serve with sour cream and fresh cilantro.
Another poblano recipe to try: