Poblano & turkey chili
8
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
0.5 medium
Uncooked scallion(s)
1 medium
Chili powder
1.5 tsp
Ground cumin
1 pinch(es)
Table salt
1 pinch(es)
Canned diced tomatoes
1.75 cup(s)
Cooked turkey breast without skin
3 oz
Canned navy beans
0.333 cup(s)
Water
0.25 cup(s)
Cilantro
0.25 cup(s)
Reduced fat sour cream
1 Tbsp
Hot sauce
1 splash(es)
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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