Poblano & turkey chili
2
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
1
Difficulty
Easy
Leftover Thanksgiving turkey gets put to delicious use in this easy-to-make chili. After a heavy holiday meal, this is exactly what you'll be craving. The chili requires just one small saucepan and 30 minutes total to make. First, you char half of a poblano chile and some chopped up scallions, then add the spices and canned tomatoes, cooked turkey, and navy beans. You only have to let it simmer for a few minutes to allow everything to warm through and meld together. Finish it off with fresh cilantro, a dollop of reduced-fat sour cream, and a splash of hot sauce for a touch of heat.
Ingredients
Olive oil
1 tsp
Poblano chile pepper
½ medium, chopped
Scallions
1 medium, sliced
Chili powder
1½ tsp
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
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
Hot sauce
1 splash(es), (optional)