Poblano and turkey chili

5
2
2
Smartpoints value per serving
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

½ medium, chopped

uncooked scallion(s)

1 medium, sliced

chili powder

1½ tsp

ground cumin

1 pinch

table salt

1 pinch

canned diced tomatoes

1¾ cup(s), fire roasted with garlic variety

cooked turkey breast without skin

3 oz, thickly shredded

canned navy beans

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)

Instructions

  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.

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