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White Turkey Chili with Avocado

Cooking for a crowd? That calls for a pot of chili. But forget that tired old recipe with kidney beans, beef and canned tomatoes. Spice things up with this white turkey chili with avocado. It’s the same satisfying dish with amazing new flavors.

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Makes 6 to 8 servings

2 tablespoons extra-virgin olive oil

1 large white onion, diced

4 garlic cloves, minced

1 pound ground turkey

2 teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon cayenne pepper

Salt and freshly ground black pepper

4 cups chicken broth

One 15-ounce can corn kernels

One 15-ounce can white beans

1 avocado, diced

1. In a large pot, heat the olive oil over medium heat. Add the onion and sauté until translucent, 6 to 8 minutes. Add the garlic and continue to cook until fragrant, 1 minute more.

2. Add the turkey and cook until browned and fully cooked, 5 to 7 minutes. Add the cumin, coriander and cayenne, season with salt and pepper, and cook until fragrant, 1 to 2 minutes.

3. Stir in the broth. Bring the soup to a simmer over medium heat. Reduce the heat to low and simmer until good flavor develops, 30 to 35 minutes.

4. Stir in the corn and beans, and simmer for 2 to 3 minutes.

5. To serve, ladle the chili into bowls and top with 1 to 2 tablespoons avocado. Serve immediately.

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