Black Bean, Chipotle, Turkey Chili with Avocado Salsa

I got this recipe from a blog that I check often. It's Kalyn's blog. It's full of South Beach Friendly recipes. This black bean chili is hands down my favorite chili I have ever tasted. It's unique and spicy and with the avocado salsa, it's just amazing. The salsa helps to cool down the spicy flavor and makes the chili so creamy. You have to try this. I promise you will LOVE it! I did not use her exact recipe but here is my variation on it.

Black Bean, Chipotle and Turkey Chili

3 cans black beans

1 can (14.5 oz.) diced tomatoes

1 diced Chipotle chili pepper, from a can of Chipotles in Adobo Sauce

1 lb. very lean ground turkey

2 T Olive Oil
1/2 large onion, chopped (I use a yellow onion)

1 T or more Ancho chile powder

1 T New Mexico chili powder

Pinch ground Chipotle chile powder (optional)

2 tsps Cumin

2 cups chicken stock

1 T tomato paste

Avocado Salsa

1/4 cup fresh lime juice (about 2 limes)

1/2 red onion chopped

1 bunch cilantro, chopped

2 avocados, finely diced

Salt and Pepper to taste

Drain 2 cans black beans into colander and rinse until all the foam disappears. While beans drain, use a food processor to puree the third can of undrained beans, diced tomatoes, and chipotle chili pepper. Pulse the mixture until it's smooth. In bottom of heavy soup pot, heat 2 tsp. olive oil and brown turkey, using the back of the turner to break it into small pieces. Remove turkey and place on a paper towl to soak up excess grease. Then add a bit more olive oil and the onions. Lower heat a little and cook onions until they are tender. Add all the chile powders and cumin and saute about 30 seconds. Add stock, browned ground turkey, pureed bean mixture, drained beans from colander and tomato paste and simmer, uncovered, 30 minutes or longer.

While Chili simmers, mix together your salsa. Either keep the pit of the avocado in the bowl or sprinkle the lime juice over the avocado before placing in the fridge so as not to have the avocado brown.

Right before you serve your chili, be sure to taste and season with salt and black pepper if desired. Serve Chili hot, with a generous scoop of avocado salsa on top of each serving.