Turkey Sausage Chili
Serve with low fat cornbread

Serves 6 - about 1 cup each serving
2 teaspoons vegetable oil
1 cup chopped sweet onion
2 cloves garlic, minced
8 ounces sweet Italian turkey sausage (used Jennie-O)
1 tablespoon chili powder
1/2 teaspoon dried oregano
1/2 teaspoon ground cumin
2 poblano peppers, seeded and finely chopped
1 bay leaf
1 1/4 cups low sodium chicken broth, divided
1 - 28 ounces canned diced low sodium fire roasted tomatoes, undrained
1 - 15 ounce can black beans, rinsed and drained
1 - 15 ounce can kidney 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

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, 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 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 leaf. Serve with sour cream, if desired.

Per Serving: 265 Calories; 7g Fat (21.7% calories from fat); 1g Saturated Fat; 19g Protein; 34g Carbohydrate; 9g Dietary Fiber; 33mg Cholesterol; 872mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1 1/2 Lean Meat; 2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

Low Fat Recipes Furnished by LowFatLifestyle.com© - Copyright 2013