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