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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Poblano-Turkey Sausage Chili Recipe

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This recipe for Poblano-Turkey Sausage Chili is from The Bielawski Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 t. canola oil
2 onions, chopped
2 T. fresh minced garlic
16 oz. sweet turkey Italian sausage
2 T. chili powder
1 t. dried oregano
1 t. ground cumin
2 poblano chiles, seeded and finely chopped
2 bay leaves
2 c. plus 4 T. chicken stock, divided
2 - 14 oz. undrained diced tomatoes
2 - 14 oz. undrained diced tomatoes with chiles (one hot, one reg)
1 - 15 oz. black beans, rinsed and drained
1 - 15 oz. Great Northern cannellini beans
4 T. flour
1 c. (plus extra for topping) chopped fresh cilantro
1 t. black pepper

Toppings:
sour cream
cilantro
chopped green onions
cheese
Directions:
Directions:
Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion; saute 4 minutes. Remove casings from sausage; add sausage to pan. Cook to brown sausage. Add garlic; cook 2 minutes. Add chili powder, oregano, cumin, poblanos, and bay leaves; cook 4 minutes. Add 2 c. stock, tomatoes and beans. Bring to a boil; reduce heat, and simmer 25 minutes or until slightly thickened. Combine flour and the remaining 4 T. chicken 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 leaves. Serve with sour cream, cheese, green onions and cilantro.
Number Of Servings:
Number Of Servings:
12

 

 

 

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