High-flying turkey & black bean chili

Beans, black, cooked, rinsed	30 ounces
Lime juice, freshly squeezed
Salt, sea
Oil, extra-virgin olive	3 tablespoons
Onion, yellow, chopped	1 large
Garlic, minced	1 clove
Jalapeño, deribbed, chopped	1
Chili powder	2 teaspoons
Ancho chili powder	1 teaspoon
Paprika, smoked	1 teaspoon
Cumin, ground	1 teaspoon
Oregano, dried, gently crushed in your hand	1 teaspoon
Cinnamon, ground	½ teaspoon
Turkey, ground	1 pound
Tomatoes, fire roasted, crushed	28 ounces
Piquillo peppers, roasted, chopped	2
Maple syrup, grade B	1 tablespoon
Lime juice, freshly squeezed
Cilantro avocado cream
Avocado, halved, flesh scooped out	1
Water	2 tablespoons
Lime juice	¾ teaspoon
Cilantro, coarsely chopped	2 teaspoons
Salt	¼ teaspoon

1. In a bowl, combine the beans with a spritz of juice and a pinch of salt; set aside. In a 6-quart pot, heat the oil over medium heat. 
2. Add the onions and a pinch of salt, and sauté for 3 minutes, until the onions are translucent. 
3. Add the garlic, jalapeño, chili powder, ancho powder, paprika, cumin, oregano, and cinnamon, and sauté for another minute. 
4. Add the turkey, and break up the meat with a wooden spoon, and brown for about 3 minutes. 
5. If the pan is too dry or the spices stick, pour in a little juice from the tomatoes to deglaze the pan, stirring with the wooden spoon to loosen any bits stuck to the pan. 
6. Add the tomatoes and another pinch of salt, then the peppers and beans; stir to combine. 
7. Bring to a simmer over medium-low heat, then cover and simmer for 20 minutes, stirring occasionally. 
8. Remove the cover and simmer for 10 minutes more, stirring occasionally. 
9. Stir in the maple syrup. 
10. Taste, and add the lime juice and salt, as needed. 
11. Place the avocado, water, juice, cilantro, and salt in a blender, and process until smooth, about 1 minute; transfer to a small bowl. 
12. Serve the soup in bowls garnished with a dollop of the cilantro avocado cream. 

Recipe mildly adapted from The Healthy Mind Cookbook by Rebecca Katz.