Spiced Turkey Chili With Avocado
Prep Time:
Cook Time:
Servings:
Ingredients
  • 1 onion
  • 2 cloves garlic
  • 1/2 ounce cilantro
  • 1 lemon
  • 1 can kidney beans
  • 1 teaspoon olive oil
  • 0.75 teaspoon salt
  • 12 ounce ground turkey
  • 1 can diced tomatoes
  • 1 teaspoon ancho chili powder
  • 1 avocado
  • 2 teaspoon sour cream
Directions
  1. Finely chop the onion, garlic, and cilantro. Cut the lemon into wedges. Drain and rinse the kidney beans.
  2. Heat 1 tablespoon of oil in a skillet over medium-high heat and when hot, add the onion and garlic and cook, stirring until fragrant, about 3 minutes. Season with ½ teaspoon salt. Add the turkey and cilantro and cook for about 5 minutes, breaking up the meat with a wooden spoon. Season with another ¼ teaspoon salt.
  3. Add the tomatoes and the beans. Season with the ancho chili powder. Bring to a boil and then reduce to a simmer. Cook, stirring occasionally until thick, about 10 minutes.
  4. Cube the avocado before serving. Plate the chili in bowls and top with the avocado, a dollop of sour cream, and the remaining cilantro.