Slow Cooker
Turkey-Vegetable Chili
Arugula-Beet Salad
Ingredients
- 1 Tbsp coconut oil
- 1½ lb ground turkey
- 3 carrots, diced
- 1 green bell pepper, chopped
- 1 onion, chopped
- 6 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 2 (14.5-oz) cans diced tomatoes
- 3 Tbsp chili powder
- ½ tsp salt
- ½ tsp pepper
Instructions
- Melt oil in a large nonstick skillet over medium-high heat. Add turkey, carrots, bell pepper, onion, and garlic; cook 8 to 10 minutes or until turkey is browned and crumbly.
- Transfer meat mixture to a 4-to 6-quart slow cooker. Stir in broth, tomatoes, chili powder, salt, and pepper. Cover and cook on LOW 6 hours.
Side Dish Ingredients
- 8 small golden or red beets, trimmed
- ½ cup apple cider vinegar
- 2 Tbsp fresh orange juice
- 2 Tbsp water
- ¼ cup extra virgin olive oil
- ½ tsp salt
- ½ tsp pepper
- 1 (5-oz) pkg baby arugula
Side Dish Instructions
- Place beets, vinegar, orange juice, and water in a microwavable baking dish. Cover and microwave at HIGH 9 to 12 minutes or until tender.
- Remove beets, reserving liquid. Trim stems, and peel beets. Slice beets; cool completely.
- Whisk together oil, salt, pepper, and reserved cooking liquid in a bowl. Add beets and arugula, and toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
313
|
135
|
448
|
| Fat (g) | 15 | 10 | 25 |
| Sat. Fat (g) | 5 | 1 | 6 |
| Protein (g) | 33 | 2 | 35 |
| Carb (g) | 13 | 12 | 25 |
| Fiber (g) | 5 | 3 | 8 |
| Sodium (mg) | 570 | 286 | 856 |
Paleo Meal Plan
This recipe selected from the eMeals Paleo Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
