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Tex-Mex Chili Salad

Servings: 4
Prep Time: 15 Minutes
Cooking Time: 5-8 Hours

Ingredients

  • 1 lb (453g) ground turkey
  • 2 red bell pepper, chopped
  • 1 yellow onion, chopped
  • 1 jalapeño pepper, chopped 14.5oz (411g) jarred diced tomatoes
  • 2 tbsp (32 g) jarred tomato paste 15.5oz (439g) can kidney beans (drained)
  • 1 cup (125g) beef bone broth
  • 1 tbsp (7 g) paprika
  • 1 tbsp (7.5 g) chili powder
  • 1/2 tsp (1.5 g) cumin
  • 1 head of Romaine lettuce
  • 1/2 cup (120 g) plain Greek
  • yogurt
  • 1 avocado
  • Cilantro for garnish

Directions

1. Chop bell peppers, jalapeño peppers and onion. Add to crockpot with ground turkey, diced tomatoes, tomato paste, kidney beans, broth, and seasonings.
2. Cook for 8 hours on low or 5 hours on high setting.
3. To serve, chop romaine lettuce and add 1.5 cup of chili over lettuce.
4. Add Avocado, Greek yogurt and cilantro for garnish.

* Leftover chili can be frozen for up to 3 months or stored in the refrigerator for up to 4 days.

Nutrition Info

Calories: 480, Carbohydrate: 43 grams, Protein: 37 grams, Fat: 19 grams

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