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!


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.


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!


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.


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.


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


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.


Poblano-Turkey Sausage Chili

Adapted from Cooking Light

  • 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
  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.

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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