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.