Poblano-Turkey Sausage Chili

• Preparation
• 2 teaspoons canola oil 
• 1 cup prechopped onion 
• 1 tablespoon minced fresh garlic
• 8 ounces sweet turkey Italian sausage
• 1 tablespoon chili powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• 2 poblano chiles, seeded and finely chopped
• 1 bay leaf
• 1 cup plus 2 tablespoons no-salt-added chicken stock (such as Swanson), divided 
• 1 (28-ounce) can diced tomatoes, undrained 
• 1 (15-ounce) can no-salt-added black beans, rinsed and drained
• 1 (15-ounce) can no-salt-added pinto beans, rinsed and drained
• 2 tablespoons all-purpose flour 
• 1/2 cup coarsely chopped fresh cilantro
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup reduced-fat sour cream 
• Sliced radishes (optional) 

1. 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.
2. 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.

Mary Drennen, Cooking Light
OCTOBER 2012