Chili has been a favorite comfort food for a long time, and it’s no wonder: It’s satisfying, easy to make, and allows for a wide variety of ingredients — like avocado. With its mild, nutty flavor and creamy composition, topping any bowl of chili with a healthy helping of avocado will put a unique twist to your beloved, hearty mixture.
Much like avocado, chili is adaptable to nearly any palate or preference. So when it’s a chilly winter night, your annual chili cook off, or just an excuse to use up leftover avocados, get creative in the kitchen with these four avocado chili recipes.
Seasonal lager, sweet onions, and poblano peppers are standout ingredients in this flavorful take on traditional chili. A generous helping of diced avocado adds smooth, velvety bites to the overall flavor profile — an unexpected delight alongside the dish’s thick, roux-like texture.
A blend of cumin, garlic, and chili powder — and a hint of fresh garlic — prove why this recipe is traditionally superior. Add chilled avocado as a topping for a complimentary contrast. For a thicker, smoother consistency, try smashing the avocado before adding it to the chili.
Hold the meat for this vegan variation of chili. Crumbled soy, salsa, pinto beans, and lima beans form a tasty base, but diced avocado is the true star in this recipe.
This traditional dish is how chili was meant to be served — piled high on top of a perfectly salted, crunchy tortilla chip. Serve this dip in individual coffee mugs or ramekins for a perfectly portioned appetizer or keep it in a casserole dish for a free-for-all delight. No matter how you serve it, don’t forget to top it off with freshly diced avocado.
Related: If these got you craving a hearty stew, try our pozole recipe, a Mexican stew complete with diced avocados.
Hungry for more? Check out our avocado soup recipes page for more avocado soup and chili recipes.