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 |
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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.
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