Poblano-Turkey Sausage Chili
Ingredients
- 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
Instructions
- 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.