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Turkey and Black Bean Chili with Hass Avocado Salsa Recipe
Warm up on a cold fall or winter day with this hearty home-style turkey chili recipe topped with avocado salsa..
Re-Calculate: Ingredients
Ingredients:
- 3 Tbsp. olive oil
- 1 large red onion, finely diced
- 2 Tbsp. garlic, minced
- 3 Tbsp. chili powder
- 1 Tbsp. ground cumin
- 1 Tbsp. ground coriander
- 1 Tbsp. ground cayenne pepper
- 1 1/2 lbs. roasted turkey, diced (or other leftover roasted meat such as beef, pork, lamb or chicken)
- 1 cup tomatoes, chopped
- 3 cups canned black beans, drained
- 3 cups chicken stock
- 1 tsp. sugar
- Kosher salt and freshly ground black pepper, to taste
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Hass Avocado Salsa (recipe follows)
Hass Avocado Salsa - 2 ripe, Fresh Hass Avocados, peeled, seeded and diced
- 1/2 red onion, finely diced
- 1/4 cup fresh lime juice
- 1/4 cup fresh cilantro, chopped
- 6 to 8 dashes of hot pepper sauce (determined by the level of spiciness desired)
- Kosher salt and freshly ground black pepper, to taste
Instructions:
- Heat olive oil in large soup pot over high heat, adding onions once oil is hot. Sauté onions for 9-11 minutes or until they appear clear.
- Add garlic, chili powder, cumin, coriander and cayenne pepper and sauté for 2 minutes.
- Add turkey, tomatoes, black beans, chicken stock and sugar to onions and spices and bring mixture to a simmer. Reduce heat to medium/low and simmer for 45 minutes.
- Season to taste with salt and pepper.
- Serve chili hot in soup bowls.
-
Garnish each bowl with a generous serving of Hass Avocado Salsa.
Hass Avocado Salsa - Combine avocados, red onion, lime juice, cilantro and hot pepper sauce in mixing bowl and toss lightly. Season to taste with salt and pepper.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
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