Turkey Chili with Avocado & Cheddar Cheese

Turkey Chili

with Avocado & Cheddar Cheese

30 MIN
2 Servings
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From the Test Kitchen

“Chili con carne,” typically shortened to just “chili,” is truly an American dish—more specifically, it’s attributed to San Antonio, Texas. Its history is long and colorful, marked by chili parlors, mom-and-pop chili shops, communal cook-offs and fiery controversy surrounding the inclusion of beans. (Here, we’re in favor!) Most importantly, though: chili is delicious. We’re making ours with turkey instead of beef and topping off the rich, delightfully spicy stew with cheddar cheese, avocado, cilantro and lime rounds.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Turkey Chili with Avocado & Cheddar Cheese
Title
  • 10 oz Ground Turkey
  • 1 15-Ounce Can Crushed Tomatoes
  • 1¾ cups Red Kidney Beans
  • 4 cloves Garlic
  • 3 stalks Celery
  • 1 Avocado
  • 1 Lime
  • 1 Yellow Onion
  • 1 bunch Cilantro
  • 2 oz Cheddar Cheese
  • 1 Jalapeño Pepper
  • 1½ Tbsps Turkey Chili Spice Blend (Smoked Chile Powder & Ground Cumin)
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Drain and rinse the beans. Peel and mince the garlic. Small dice the celery. Halve the lime; slice one half into thin rounds, leaving the other half whole. Pit, peel and medium dice the avocado; toss with the juice of the lime half to prevent browning. Peel and small dice the onion. Pick the cilantro leaves off the stems; discard the stems. Grate the cheddar cheese. Remove and discard the ribs and seeds of the jalapeño; small dice the jalapeño, washing your hands immediately afterwards.

Cook the turkey:
2 Cook the turkey:

In a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the ground turkey; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until lightly browned.

Add the aromatics:
3 Add the aromatics:

To the pot of browned turkey, add the garlic, celery, onion and as much of the jalapeño as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 3 to 5 minutes, or until softened and fragrant.

Finish the chili:
4 Finish the chili:

Add the spice blend to the pot of ground turkey and aromatics; cook, stirring frequently, 1 to 2 minutes, or until toasted and fragrant. Stir in the crushed tomatoes, beans and ½ cup of water; heat to boiling on high. Once boiling, reduce the heat to medium and simmer, stirring occasionally, 7 to 9 minutes, or until slightly reduced in volume. Remove from heat and season with salt and pepper to taste.

Plate your dish:
5 Plate your dish:

Divide the finished chili between 2 bowls. Garnish with the avocado, cheddar cheese, lime rounds and cilantro. Enjoy!

Tips from Home Chefs

1 Prepare the ingredients:

Wash and dry the fresh produce. Drain and rinse the beans. Peel and mince the garlic. Small dice the celery. Halve the lime; slice one half into thin rounds, leaving the other half whole. Pit, peel and medium dice the avocado; toss with the juice of the lime half to prevent browning. Peel and small dice the onion. Pick the cilantro leaves off the stems; discard the stems. Grate the cheddar cheese. Remove and discard the ribs and seeds of the jalapeño; small dice the jalapeño, washing your hands immediately afterwards.

2 Cook the turkey:

In a large pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the ground turkey; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until lightly browned.

Cook the turkey:
Add the aromatics:
3 Add the aromatics:

To the pot of browned turkey, add the garlic, celery, onion and as much of the jalapeño as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring occasionally, 3 to 5 minutes, or until softened and fragrant.

4 Finish the chili:

Add the spice blend to the pot of ground turkey and aromatics; cook, stirring frequently, 1 to 2 minutes, or until toasted and fragrant. Stir in the crushed tomatoes, beans and ½ cup of water; heat to boiling on high. Once boiling, reduce the heat to medium and simmer, stirring occasionally, 7 to 9 minutes, or until slightly reduced in volume. Remove from heat and season with salt and pepper to taste.

Finish the chili:
Plate your dish:
5 Plate your dish:

Divide the finished chili between 2 bowls. Garnish with the avocado, cheddar cheese, lime rounds and cilantro. Enjoy!

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