Texas Chili
Avocado-Chive Crispbreads
Ingredients
- ¾ lb beef top round, cut into chunks (see Note)
- ½ red onion, chopped
- ½ cup chopped red bell pepper
- ½ poblano pepper, seeded and chopped
- 1 small jalapeño pepper, seeded and chopped
- ¼ cup low-sodium beef broth
- ½ (10-oz) can fire-roasted diced tomatoes and green chiles
- 1½ tsp ground cumin
- 1½ tsp chili powder
- ⅛ tsp kosher 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
- 1 avocado, mashed
- 3 slices multigrain crispbread
- 1½ Tbsp chopped fresh chives (or use dried)
- ⅛ tsp kosher salt
- ⅛ tsp pepper
Side Dish Instructions
- Spread avocado over each crispbread slice; sprinkle with chives, salt, and pepper .
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
170
|
142
|
312
|
| Fat (g) | 4.5 | 10 | 14.5 |
| Sat. Fat (g) | 2 | 1 | 3 |
| Protein (g) | 25 | 3 | 28 |
| Carb (g) | 6 | 14 | 20 |
| Fiber (g) | 2 | 8 | 10 |
| Sodium (mg) | 344 | 151 | 495 |
Heart Healthy Meal Plan
This recipe selected from the eMeals Heart Healthy Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
