1 lb lean ground turkey breast
1 small onion, chopped
1 (28 oz) can diced tomatoes, drained
1 (16 oz) can tomato sauce
1 (4.5 oz) can chopped chilies
1 (15 oz) can cannelini, drained
1 (15.5 oz) can kidney beans, drained
2 tbsp chili powder
1 tsp cumin
Optional Toppings :shredded cheddar, avocado, sour cream, red onion, etc.
SLOW COOKER DIRECTIONS:
Brown turkey and onion in a medium skillet over medium-high heat until cooked through. Transfer to the slow cooker with the beans, chilies, tomatoes, tomato sauce, chili powder and cumin, mixing well.
Cook on high 6 to 8 hours or low 10 to 12.
Garnish with optional toppings
Avocado Toast with Kale
1 cup shredded kale (no stems)
1 teaspoon olive oil
4 slices multigrain bread (or bread of choice), 4 oz total
kosher salt and black pepper
4 ounces avocado (1 small haas)
In a bowl combine the kale, olive oil, juice of 1/4 lemon and 1/8 teaspoon salt.Soften kale with your hands for about 1 minute.Slice the avocado in half, reserving 1/2 of one avocado for thin slices. Scoop the rest into a small bowl and mash gently with a fork. Season with 1/8 tsp kosher salt, black pepper and juice from 1/4 of a lemon.Toast the slices of whole wheat bread.Spread the avocado mash across the toasted bread (more lemon juice if desired). Add 1 slice of avocado on top of each piece of toast. Top each with softened kale.