Turkey Chili with Avocado Salsa

When the weather starts to get chilly, my mind starts to move towards warming comfort food for dinner. This Turkey Chili is courtesy of my fabulous Aunt Julie. This recipe was passed down to me a couple years ago, and it has quickly become my chili "staple". While comforting, this will not set anyone back on their New Year's Resolutions as it is light and relatively healthy at the same time. The Avocado Salsa adds a light fresh finish to the hearty chili which will have you going back for seconds!

Start with the Avocado Salsa:

Avocado Salsa Ingredients
1 Avocado, cubed
1 Tomato, chopped (Use whatever looks best at the grocery store)
1/4 Large Red Onion, chopped
1 Clove Garlic, minced
1 T. Cilantro, roughly chopped (I love Cilantro, so I use 2 T.)
Juice of 1 Lime
1/4 t. Cumin
1/4 t. Cayenne Pepper

Avocado Salsa Method
In a large bowl, combine ingredients. Toss. Let stand for at least 30 minutes.

While the salsa's flavors are blending, throw the Chili together:

Turkey Chili Ingredients
1 T. EVOO
3/4 Large Red Onion, chopped (use the rest of the onion from the Avocado Salsa)
1 Red Bell Pepper, chopped
1 can Black Beans, drained and rinsed
1 can Garbanzo Beans, drained and rinsed
1 14.5 oz can Diced Tomatoes
1 1/2 c. Reduced Sodium Chicken Broth
1 can Diced Green Chili Peppers
2 t. Chili Powder
2 Cloves Garlic, minced
1 t. Cumin
1 t. Oregano
1/2 c. Red Wine
1.25 lb Ground Turkey (This is the size of a pre-packaged Jenny-O Ground Lean Turkey)
1/4 c. Sour Cream
1 Lime
2 T. Cilantro, roughly chopped

Turkey Chili Method
Heat oil over medium high heat. Add onion and garlic and sautee. Add turkey and brown. Add pepper and sautee stirring frequently for 3 minutes. Add the beans, tomatoes (with juice), broth, green chili peppers, chili powder, cumin, oregano, and red wine. Simmer until reduced. Add S&P to taste.

Serve with Avocado Salsa, Sour Cream, and Lime wedges. Sprinkle with cilantro.