Chili with Green Salad and Guacamole

Chili with Green Salad and Guacamole

Slow-cooker recipe that is worth the wait for this incredible chili.

Categories:

Tags: , ,

Yield4 Servings
Prep Time (mins)
  • Ingredients
  • Nutrition
  • 1 1/2 cups Onion - diced fresh or thawed frozen onion
  • 3/4 cup Kidney beans - reduced sodium, Bush's
  • 3/4 cup Black beans - reduced sodium, Bush's
  • 8 oz Lean ground chicken breast
  • 2 cups Bell pepper - diced fresh or thawed frozen, cut into strips
  • 3 Garlic cloves - minced
  • 1 tbsp Chili powder
  • 1/2 tsp Ground cumin
  • 1/8 tsp Ground allspice
  • 1/8 tsp Ground coriander
  • 1/2 tbsp Red wine vinegar
  • 2 cups Plum tomatoes - diced no-salt
  • 1/4 cup Fresh cilantro - (garnish)
  • 5 cups Romaine lettuce
  • 1 cup Radish - thinly sliced
  • 2 cups Celery - thinly sliced
  • 2 oz Low-fat pepper jack cheese
  • 1/3 cup Guacamole
  • 1/4 cup Blueberries
  • 1/4 cup Raspberries
  • 1 cup Strawberries - sliced
Calories 338
Total Fat 9g
Carbohydrates 42g
Fiber 15g
Protein 29g

Instructions

  1. Layer the chili ingredients in 3 1/2-quart slow cooker. Cover and cook on LOW for 7 to 9 hours.
  2. Make the salad while chili is cooking.
  3. Divide veggies between 4 large dinner plates.
  4. Top with grated cheese, then guacamole or avocado mashed with lime and hot sauce.
  5. Divide chili among 4 large soup bowls, garnish with cilantro, and serve immediately.
  6. Have a cup of berries for dessert.