Turkey Chili with Avocado

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5 from 1 review

Flavorful Turkey Chili with Avocado topping for extra flavor and nutrition.


  • 2 tbsp olive oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 2 jalapeno peppers, chopped, most of the seeds removed (a few left for a bit of extra kick!)
  • 1 carrot, chopped
  • 1 lb. ground turkey
  • 2 cups canned tomatoes
  • 1 tbsp tomato paste
  • 2 cups red kidney beans, cooked (I started with dried)
  • 1 1/2 tbsp chili powder
  • 1 tsp each of cumin, coriander, and paprika
  • 1/2 tsp oregano
  • generous pinch cinnamon
  • juice from 1/2 lime
  • 1/2 cup beer
  • 1 tsp bittersweet chocolate
  • for toppings: grated cheddar, chopped avocado, sour cream


  1. Heat the olive oil in a large pot. Add the vegetables through carrot as they are chopped.
  2. Next, add the ground turkey and brown, about 10 minutes.
  3. After the turkey has browned, add the tomatoes, garlic, tomato paste, and beans. Bring to a boil, then reduce to a simmer. Add the dried spices, cover and simmer for at least an hour.
  4. After an hour, add the lime and beer simmer, and simmer for 1 more hour.
  5. Serve the chili in bowls with the toppings. Avocado is a very nice touch here! I found we needed less cheese and sour cream with the healthy fruit in the mix. Enjoy!
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