Poblano-Turkey Sausage Chili

I’m happy to report that after yesterday’s hot-oil-laced-with-cayenne-pepper-spattering-into-eyeball incident, my eyeballs feels just fine!

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I am also feeling better today, but not perfect. I had a great workout after dinner tonight, which also helped, at least mentally. My head feels clearer. Last night I just had a really half-assed workout, and did something I rarely do – turned off the DVD early. Tonight I followed Jillian’s fierce commands and didn’t ‘phone it in’ – I pushed myself to the end. I’m still a huge Jilly fan, even almost two years after first completing her 30 Day Shred series. Tonight I did the Week 3 workout of her Ripped in 30 DVD. Her videos are my very favorite.

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Also tonight, I had a really tasty, healthy, homemade meal waiting for me at home! As much as I love cooking, I love it a lot less after coming home after a long day at work. It’s nice to have something easy yet still healthy and homemade waiting at home. Just had to reheat it!

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Sunday afternoon I prepared Cooking Light’s recipe for “Poblano-Turkey Sausage Chili.”P1100413

These are the two finely chopped poblanos I feared would somehow end up burning my eyes by the end of the cooking session. I am happy to report they did not! Yes, I wore latex gloves during the entire process!P1100414

My favorite chilies (chilis?) always have lots of BEANS. In this case, kidney and pinto.

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Hot Italian Turkey Sausage subbed in for the typical ground beef here – I must say I was a fan! You can pretty much cook anything with Hot Italian Turkey Sausage and I will like it.P1100421

Polka Dots on my cute new Christmas placemats, bowl, and (scroll down) some dish towels I picked up this weekend. I am a fan. (Those are pieces of cheddar cheese atop the chili, not carrots!)P1100423

Polka polka polka.

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This chili recipe is a keeper! I enjoyed the cilantro in the chili, but I think it may have been a bit too much for the huz. I used to hate cilantro but I have converted to liking (not loving) it, as an adult.

Funny how that works. I also used to LOATHE horseradish, and lately I have been shoveling

this horseradish dip into my face like it’s my job. (That would be amazing.) (Also, I really hope this dip isn’t what is causing my recent stomach pains). O__o

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But anyways, yes, too much cilantro in the chili for the man, a nice amount for me. I opted to stir a little into my bowl before serving, rather than mixing a giant handful into the entire pot on the stove. Just omit the cilantro if you’re not a fan.

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Poblano-Turkey Sausage Chili

Adapted from Cooking Light

Ingredients
  • 2 tsp canola oil
  • 1 cup chopped onion
  • 1 T minced fresh garlic
  • 8 ounces hot Italian turkey sausage
  • 1 T chili powder
  • 1/2 tsp dried oregano
  • 1/2 tsp ground cumin
  • 1/2 tsp freshly ground black pepper
  • 2 poblano chiles, seeded and finely chopped
  • 1 bay leaf
  • 1 c reduced-sodium (or no salt added) chicken stock (or broth)
  • 1 (28-ounce) can diced tomatoes, undrained
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (15-ounce) can pinto beans, rinsed and drained
  • 2 T flour
  • 2 T water
  • 1/2 c coarsely chopped fresh cilantro
  • 1/4 c reduced-fat sour cream
Preparation
  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, black pepper, poblanos, and bay leaf; cook 4 minutes or until sausage is browned, stirring to crumble sausage.
  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 water 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. Discard bay leaf. Add cilantro to taste, and serve with sour cream, if desired.

Yield: This served two adults for dinner, served with salad, and there is enough for a big lunch or two tomorrow.

Best part: Loved the heat (even more would have been welcome), the large volume of beans, and the use of flavorful Hot Italian Turkey Sausage.

Would I Make It Again?: Yes.

Next time: I will serve it with cornbread and omit cilantro from the huz’s portion!

My rating: Solid 8/10.

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7 thoughts on “Poblano-Turkey Sausage Chili

  1. This looks great and nice and colorful. I love the addition of hot-italian turkey sausage. Normally, I would never eat a whole one on it’s own, just because I try to stay conscious of my diet, but I must say that I do love them, and love that you can enjoy them in moderation in this chili.

    By the way, cute X-Mas cloth!

  2. Pingback: Favorite Entrée Recipes of 2012–Part II « Meg.Goes.Nom.Nom.

  3. Pingback: Chili Recipe Round-Up | Meg.Goes.Nom.Nom.

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