Poblano-Chicken Sausage Chili

From inthekitchenwithkath.com

(Adapted from a Cooking Light recipe)

Cooking Light uses 2 poblano chiles. Mine are quite hot so I just used one.

Serves 4

2 teaspoons light olive oil

1 cup chopped onion

3 cloves garlic, minced

8 ounces Italian chicken sausage (If in casings, remove from the casings)

1 tablespoon chili powder

½ teaspoon dried oregano

½ teaspoon ground cumin

1 or 2 poblano chiles, seeded and finely chopped

1 bay leaf

1 cup chicken 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

½ cup coarsely chopped fresh cilantro

½ teaspoon freshly ground black pepper

Optional condiments for serving:

Sour cream

Sliced radishes

1. Heat the oil in a large Dutch oven over medium heat. Add the onion and cook, stirring occasionally for about 4 minutes or until it has softened and is starting to brown.

2. Add the garlic and stir for about 1 minute.

3. Add the sausage, chili powder, oregano, cumin, poblano chile(s), and bay leaf. Cook, stirring occasionally for about 4 minutes or until the sausage is browned.

4. Add the broth, tomatoes, and beans. Bring to a boil and then reduce heat to a simmer. Simmer without a lid for about 30 minutes. The chili will thicken up a bit as it simmers.

5. Stir in the cilantro and black pepper. Remove the bay leaf and serve.