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.

Costa Rican Black Beans & Rice

Lizano Salsa makes this dish. If you can't find it, its been recommended to try Vegetarian Worcestershire sauce. I got my Lizano Salsa in Costa Rica, but once I run out, I am sure to order some more online, as it is just plain delicious! Beware, this makes alot! But its great with dinner as a side dish or with a fried egg on top for breakfast!

Ingredients
1 Box 10 Minute Instant Brown Rice (cook as instructed on the box with chicken broth)
3 Can of Black Beans (drained, but not rinsed)
1 Medium Onion, chopped
1-2 Cloves of Garlic, chopped
1/2 Red Bell Pepper, chopped
1 T. Cumin
1 T. Ground Ginger
3 T. Lizano Salsa
4 Green Onions, chopped
1/2 c. Cilantro, roughly chopped

Method
Cook the entire box of rice as instructed with some chicken broth. Set aside.
In a 5Qt Pot, saute the Onion and Garlic until soft with some EVOO (throw in a dash of salt to help the softening process).
After the onions are mostly softened, add the red bell pepper and cook for about 3 minutes more.
Then add the Cumin, Ginger, and Lizano Salsa and cook for one minute.
Add the cooked Rice and Black Beans and heat through.
Right before serving, add the Green Onions & Cilanto.
Season with S&P to taste.

(Recipe makes enough for about 10 people)

Such a simple and quick way to make black beans and rice, and I've found it to be much more inexpensive than the boxed variety.

Pura Vida!