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Turkey Chili with Salad

Turkey Chili with Salad

Start this easy chili recipe in a slow cooker just before you leave the house to run errands, so it’s ready for supper when you arrive home.
Yield Total Time (mins)
4 servings 20 minutes



  • 1 1/2 cups Onions - cut in half moons
  • 3 Garlic cloves - minced
  • 1 tsp Bay leaf - 1 bay leaf
  • 1 1/2 tbsps Chili powder
  • 1 tsp Ground cumin
  • 1/4 tsp Hot sauce - 1/4 to 1/2 teaspoon ground chipotle
  • 1 (14.5-oz) can with juices
  • 1 (16-oz) bag Birds Eye frozen pepper stir-fry
  • 1/2 tsp Sea salt - or 1 tablespoon soy sauce
  • 1 cup Bush's - drained
  • 10 oz Lean ground turkey breast
  • 7 cups Baby spinach - spring salad mix or baby greens mix
  • 2/3 cups Celery - thinly sliced
  • 1 cup Red onion
  • 1 cup Grated carrots
  • 2 cups Mushrooms
  • 1/2 cup Guacamole
  • 1 1/2 tbsps Almonds - slivered













  1. Layer chili ingredients in the order listed in a 3 1/2-to 4-quart slow cooker.
  2. Cover and cook on LOW for 5 to 7 hours.
  3. Divide salad ingredients among 4 large dinner plates and top with guacamole and almonds.
  4. Divide chili into 4 large soup bowls and serve immediately.
  • Layer chili ingredients in a saucepan on top of the stove, add 1/2 cup chicken or beef stock, cover, bring to a low boil, reduce heat and simmer for 2 hours, until tender and juicy, stirring periodically to prevent burning. If using a gas stove, slip a heat deflector under the pot before reducing heat.

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