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Poblano-Turkey Sausage Chili

Course: Entree
Cuisine: American
Author: Cynthia


  • 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.