Low Fat - Low Sodium Chili Taco Salad

Chili, a spicy stew, comes from the Spanish language "Chili con Carne". Variations of this dish may involve different types of meat, veggies, beans and spices. This dish is sometimes served with toppings of cheese, tomatoes, onions and corn chips. There are dishes that include chili, usually poured overtop such as the chili dog or hamburger, baked potato, rice or even pasta. My version of the dish is served as a salad, which I am sure everyone has tried. It is a low fat - Low Sodium Chili Taco Salad. 



Ingredients:

Chili:

600 g ground turkey
2 tbsp Unico Red Wine vinegar
1 can Unico Kidney Beans rinsed
1 diced red pepper
1/2 cup diced onion
3 gloves garlic
1/2 cup julienned carrots
1 cup diced celery
1 cup tomato sauce
Water as required
1/2 tsp Clubhouse Chili powder
Mrs. Dash to taste
Desired amount of Clubhouse Tex Mex spice

Salad:

2 heads romaine lettuce chopped into 1 inch pieces
1 cup grated cheddar cheese
1 cup diced tomatoes
1/2 cup diced green onion
Corn chips

Method:

In a large skillet cook turkey on medium heat until browned. Add vinegar and cook for a few minutes longer. Add red pepper, onion, garlic, carrots and celery and cook for a few more minutes. Add beans, tomato sauce, disired amount of water and spices. Mix everything well and cook on minimum heat for about a half hour or until sauce thickens.

Once chili is done, let stand 10 minutes uncovered. Place lettuce in large bowl, add chili and top with tomatoes, onions and cheese. Serve with corn chips.

Serves 8

Buen provecho!