Turkey and Black Bean Chili with Avocado Salsa

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Servings:

• Recipe serving size:
• Number of servings: Adjust Reset

Ingredients:

• 3 Tbsp. olive oil
• 1 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 lb. 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)
• avocado salsa (recipe follows)

• Avocado Salsa

• 2 ripe, fresh avocados, halved, pitted, peeled 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:

1. 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.
2. Add garlic, chili powder, cumin, coriander and cayenne pepper and sauté for 2 minutes.
3. 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.
4. Season to taste with salt and pepper.
5. Serve chili hot in soup bowls.
6. Garnish each bowl with a generous serving of avocado salsa.

1. Avocado Salsa:

2. Combine avocados, red onion, lime juice, cilantro and hot pepper sauce in mixing bowl and toss lightly.
3. Season to taste with salt and pepper.