- 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, 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
Welcome back and happy Monday everyone! Did you have a lovely weekend? I decided to venture out and fight all of the craziness at the mall. I enjoy the festive feeling of holiday shopping but do not enjoy the crowds. I just wanted to remind you that there is still time to enter to win the giveaways from last week but they will all be closing out one by one this week.
I have something exciting to spice up your Monday! This Poblano-Turkey Sausage Chili from Cooking Light is a perfect combination of spice and flavor and is light on the calories! I’m using Jennie-O Lean Sweet Italian Turkey Sausage to keep this flavorful and light. There are only 218 calories in 1 serving of this! Be sure to read through this post for the giveaway of the day!
Heat a large pot over medium heat and add in the oil. Swirl to coat the pan and heat, then add in the onion and garlic and saute for 3-4 minutes. Remove the sausage from the casings and then add them to the pan. Also add in the chili powder, cumin, oregano, bay leaf and poblanos. Cook for about 4 minutes, until the sausage is crumbled and cooked.
Add in 1 cup of stock, tomatoes and beans. Stir until it comes to a boil, then reduce heat and simmer for 25 minutes. The water will cook out and the chili will begin to thicken. Meanwhile, in a small dish combine the remaining stock and the flour to form a slurry. Slurry is a new term for me. All that it consists of is flour or cornstarch and water and used to thicken a substance, such as our chili.
Add the slurry to the chili and cook for an additional minute. Remove from the heat and stir in the cilantro and black pepper and then serve. You can top this with onion, pepper, sour cream and cheese, if desired.
And now for the giveaway! Here’s your chance to win the all new Cooking Light Annual Recipes (2013) cookbook and $40 in free Jennie-O products!
My favorite chili topping is reduced fat shredded cheddar cheese….and cilantro!
My favorite is cilantro & shredded cheddar cheese. I actually have chili for lunch today and those are the toppings that I brought! Love Cooking Light–this looks delicious.
I love cheese, sour cream, and corn chips on my chili…yum!
With a Sharp Cheddar.
I like to top off my chili with avocado! yum!
Mmm, this might be kind of traditional, but I really just love to top it with a lot of shredded cheddar! And sour cream doesn’t hurt, either!
With cheese!
I like to top my chili with greek yogurt and avocado!
lots of shredded cheese and crumbled crackers!
With sour cream and shredded cheddar cheese!
I top my chili with some creamy avocado or greek yogurt! SO yummy!
Greek yogurt in chili, nice use of this product!
Im a oyster cracker kind of guy. Sometimes cheese and sour cream but most of the time just the crackers.
I love having sour cream and avocado chunks on my chili!
Ooh! The avocado chunks seem like a nice addition!
Sour Cream, Avocado, Cheese, and Cilantro.
Sour cream and small tortilla chips!
Tortilla chips are definitely a good call!
Sharp cheddar!
Cheese & onions!
Chili is not complete for me without some shredded cheddar on top!
Chopped tomatoes and cheese!
only saltine crackers!
cheese, sour cream, and jalapeños!