Healthy Avocado Recipes

Avocado White Bean Chili

(4 serving)



1 ripe fresh avocado, pitted, peeled and cubed

2 tbsp. olive oil

1 medium onion, diced

1-2 jalapeno peppers, seeded, finely diced

2 gloves garlic, minced

1 tsp. ground cumin

1/2 tsp. ground coriander

1/4 tsp. salt

2 (15 ounce) cans cannellini beans, drained

3 cups reduced sodium or regular chicken broth

1/2 tsp. dried oregano

2 cups shredded cooked chicken

1/4 chopped fresh cilantro


  1. Heat oil in a large saucepan or dutch oven over medium heat.

2. Add onion, celery, and peppers.

3. Cook, stirring occasionally, until onion is translucent about 7 minutes.

4. Stir in garlic, cumin, coriander, and salt; cook in 2 minutes.

5. Stir in 1 can of beans. Mash with a potato masher or fork until beans are completely mashed.

6. Stir in broth, oregano, chicken and remaining can of beans.

7. Bring to a boil.

8. Reduce heat to a simmer; cover for 20 minutes.

9. To serve, stir half of the avocado and cilantro into the chili.

10. Serve in bowls; top with remaining avocado and cilantro.

Avocado Bacon & Cheddar Macaroni & Cheese

(4 serving)



1 tsp. salt, plus more for cooking pasta

1 lb. fusilli (corkscrew pasta)

3/4 lb. low sodium bacon

3 cup half and half

2 cup firmly packed low fat shredded sharp cheddar cheese

1/4 tsp. freshly ground black pepper

1 ripe fresh avocado, seeded, peeled and diced

1 large fresh tomato, finely diced

1/2 cups thinly sliced green onions, white and green parts, optional


  1. Bring a large (6-8 quart) pot of water to a boil.
  2. Salt generously.
  3. Stir in pasta and cook according to package directions.
  4. Darin and return to an empty pot.
  5. Meanwhile, place a large (12-14 inch) saute pan over high heat for several minutes.
  6. When hot, add bacon and saute until browned and crispy, about 5 minutes.
  7. Remove pan from heat and drain the bacon on paper towels. Let it cool and then finely dice.
  8. Pour off fat from pan and return pan to medium – high heat.
  9. Add heavy cream and bring it to boil.
  10. Lower heat to medium and continue to simmer until the cream is slightly reduced, about 3 minutes.
  11. Pour the sauce into the cooked and drained pasta in the pot.
  12. Place over medium heat and simmer 1 minute to thicken the sauce and allow pasta to absorb the flavors. Stirring now and then.
  13. Add cheddar cheese and bacon. Stir well and cook over medium high-heat, stirring now and then until the cheese has melted and the mixture is thickened, about 3 minutes.
  14. Season with salt and pepper.
  15. Gently stir in the diced avocado and tomatoes.


Source: Lisa Shroeder of California Avocado Commission


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