Poblano and turkey chili
½ medium, chopped
1 medium, sliced
canned diced tomatoes
1¾ cup(s), fire roasted with garlic variety
cooked turkey breast without skin
3 oz, thickly shredded
canned navy beans
¼ cup(s), chopped (plus extra for garnish, optional)
reduced-fat sour cream
1 splash(es), (optional)
- Heat oil in small saucepan over high heat. Add poblano and scallion; cook, stirring occasionally, until peppers are charred, 5 minutes.
- 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.
- Makes 1 serving.