Spiced Turkey Chili with Avocado

Lean ground turkey and creamy kidney beans make this dish both healthy and filling


What’s Super Bowl Sunday without an endless spread of snacks? The famed football game is on equal playing field with Thanksgiving when it comes to calorie-laden celebrations, but Rebecca Lewis, in-house RD at HelloFresh, the leading meal kit delivery brand globally, has a recipe that is a lightened up twist on game day favorites that is bound to score well with the entire crowd. 

Lewis says, “With a few simple ingredient swaps, throwing in some extra veggies, and avoiding the fry pan, you can still partake in the festivities without totally derailing a healthy diet or sacrificing flavor. Denying yourself of indulgences entirely is not sustainable, so enjoy the game and snack responsibly!”

Lean ground turkey and creamy kidney beans make this dish both healthy and filling. Chili powder provides great depth of flavor, while sour cream and avocado add some tang and creaminess on top!


  • 1 onion
  • 2 cloves garlic
  • 1/2 Ounce cilantro
  • 1 lemon
  • 1 can kidney beans
  • 1 Teaspoon olive oil
  • 0.75 Teaspoon salt
  • 12 Ounces ground turkey
  • 1 can diced tomatoes
  • 1 Teaspoon ancho chili powder
  • 1 avocado
  • 2 Teaspoons sour cream


Finely chop the onion, garlic, and cilantro. Cut the lemon into wedges. Drain and rinse the kidney beans.

Heat 1 tablespoon of oil in a skillet over medium-high heat and when hot, add the onion and garlic and cook, stirring until fragrant, about 3 minutes. Season with ½ teaspoon salt. Add the turkey and cilantro and cook for about 5 minutes, breaking up the meat with a wooden spoon. Season with another ¼ teaspoon salt.

Add the tomatoes and the beans. Season with the ancho chili powder. Bring to a boil and then reduce to a simmer. Cook, stirring occasionally until thick, about 10 minutes.

Cube the avocado before serving. Plate the chili in bowls and top with the avocado, a dollop of sour cream, and the remaining cilantro.

Spice Shopping Tip

Spices and dried herbs have a shelf life too, and lose potency over time. The rule of thumb is, if your spices are over two years old, it's time to buy some new ones.

Spice Cooking Tip

Toasting whole spices before using them intensifies their aroma and flavor.