Photo of Poblano & turkey chili by WW

Poblano & turkey chili

Total Time
30 min
15 min
15 min
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.


Olive oil

1 tsp

Poblano chile

½ medium, chopped

Uncooked scallion(s)

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



¼ cup(s)


¼ cup(s), chopped (plus extra for garnish, optional)

Reduced-fat sour cream

1 Tbsp

Hot sauce

1 splash(es), (optional)


  1. 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.
  3. Makes 1 serving.