Texas Chili
Avocado-Orange Spinach Salad
Ingredients
- 1½ lb beef top round, cut into chunks (see Note)
- 1 red onion, chopped
- 1 cup chopped red bell pepper
- 1 poblano pepper, seeded and chopped
- 1 jalapeño pepper, seeded and chopped
- ½ cup low-sodium beef broth
- 1 (10-oz) can fire-roasted diced tomatoes and green chiles
- 1 Tbsp ground cumin
- 1 Tbsp chili powder
- ¼ tsp salt
Instructions
- Place beef in a 4-quart slow cooker. Add onion and remaining ingredients; stir. Cover and cook on LOW 6 to 8 hours or until beef is tender.
Side Dish Ingredients
- 6 oranges
- ¾ tsp salt
- 3 Tbsp apple cider vinegar
- 1½ Tbsp canola oil
- 9 cups baby spinach
- 3 avocados, chopped
Side Dish Instructions
- Peel and section oranges over a bowl, reserving 6 Tbsp juice. Whisk vinegar, oil and salt into juice. Add spinach, orange sections and avocado; toss gently to coat.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
170
|
230
|
400
|
| Fat (g) | 5 | 14 | 19 |
| Sat. Fat (g) | 2 | 2 | 4 |
| Protein (g) | 25 | 5 | 30 |
| Carb (g) | 6 | 24 | 30 |
| Fiber (g) | 2 | 10 | 12 |
| Sodium (mg) | 360 | 360 | 720 |
Heart Healthy Meal Plan
This recipe selected from the eMeals Heart Healthy Meal Plan.
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