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Cooking Light #3 . . . 

Posted Oct 09 2012 10:08pm
Picture
My Cooking Light Meal # 3 is finally here .
Being back in the kitchen, able to cook and wash dishes again is a really good thing!  It's also a good thing because my third ear-marked recipe in this month's Cooking Light magazine has been on the back burner.  I was so glad to have something different to try last night, and as we have this wonderful Fall snap in the air it was a perfect evening for chili.

I'm happy to say this version got a huge thumbs up all around and there was barely enough leftover for my lunch today. The sausage had a sweet taste, while the seasonings were just spicy enough and I loved the two kinds of beans.
It's definitely worth a try!
 

POBLANO-TURKEY SAUSAGE CHILI
  • 2 teaspoons canola oil 
  • 1 cup prechopped onion 
  • 1 tablespoon minced fresh garlic
  • 8 ounces sweet turkey Italian sausage
  • 1 tablespoon chili powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 2 poblano chiles, seeded and finely chopped
  • 1 bay leaf
  • 1 cup plus 2 tablespoons no-salt-added chicken stock (such as Swanson), divided
  • 1 (28-ounce) can diced tomatoes, undrained
  • 1 (15-ounce) can no-salt-added black beans, rinsed and drained
  • 1 (15-ounce) can no-salt-added pinto 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 
  • Sliced radishes (optional)
Preparation
  1. 1. 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.
  2. 2. 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 and sliced radishes, if desired.
Picture Great stats on this dish, too. Low cal, 14 grams of protein and low in fat. Gotta love it!
Picture This photo is straight from Cooking Light - you know it's not mine! This is so much prettier than I could photo! We did not serve with sour cream and radishes, but did include a light topping of cheese. So good!
So, what are you eating now that the weather is finally changing?  
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