Poblano & Turkey Chili
2
Points®
Temps total: 30 min • Préparation: 15 min • Cuisson: 15 min • Portions: 1 • Difficulté: Facile
Leftover Thanksgiving turkey gets put to delicious use in this easy-to-make chili.
Ingrédients
Olive oil
1 tsp(s)
Poblano chile
½ medium, chopped
Scallions
1 medium, sliced
Chili powder
1½ tsp(s)
Ground cumin
1 pinch(es)
Table salt
1 pinch(es)
Canned diced tomatoes
1¾ cup(s), fire roasted with garlic variety
Cooked turkey breast without skin and bone
3 oz, thickly shredded
Canned navy beans
⅓ cup(s)
Water
¼ cup(s)
Cilantro
¼ cup(s), chopped (plus extra for garnish, optional)
Reduced-fat sour cream
1 tbsp(s)
Hot sauce
1 splash(es), (optional)
Instructions
1
Leftover Thanksgiving turkey gets put to delicious use in this easy-to-make chili.Heat oil in small saucepan over high heat. Add poblano and scallion; cook, stirring occasionally, until peppers are charred, 5 minutes.
2
Stir in chili powder, cumin and salt. Add tomatoes, turkey, beans and water; bring to a boil. Reduce heat to medium-low; simmer 2 minutes. Spoon into a bowl and stir in cilantro; top with sour cream. Serve with hot sauce and fresh lime.
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