Poblano-Turkey Sausage Chili

Ingredients

• 1  bay leaf 
• 15 ounce no-salt-added black beans rinsed drained canned
• 0.5 teaspoon pepper black freshly ground
• 28 ounce canned tomatoes diced undrained canned
• 2 teaspoons canola oil 
• 1 cup no-salt-added chicken stock divided (such as Swanson)
• 1 tablespoon chili powder 
• 2 tablespoons flour all-purpose
• 0.5 cup cilantro leaves fresh coarsely chopped
• 1 tablespoon garlic fresh minced
• 0.5 teaspoon ground cumin 
• 8 ounces turkey sausage sweet italian
• 0.3 cup cup heavy whipping cream sour reduced-fat
• 1 cup prechopped onion 
• 0.5 teaspoon oregano dried
• 15 ounce no-salt-added pinto beans rinsed drained canned
• 2  poblano chiles seeded finely chopped

Equipment

• bowl
• frying pan
• whisk
• dutch oven

Directions

1. Heat a large Dutch oven over medium-high heat.
2. Add oil to pan; swirl to coat.
3. Add onion and garlic; saut 4 minutes or until browned.
4. 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.
5. Add 1 cup stock, tomatoes, and beans. Bring to a boil; reduce heat, and simmer 25 minutes or until slightly thickened.
6. Combine flour and the remaining 2 tablespoons stock in a small bowl, stirring with a whisk to form a slurry.
7. Add slurry to chili, stirring with a whisk. Bring to a boil; cook 1 minute or until thickened.
8. Remove from heat; stir in cilantro and black pepper. Discard bay leaf.
9. Serve with sour cream and sliced radishes, if desired.