Ingredients
1 pound
grass feed beef, bison or turkey 2
bell peppers, any color (diced) 1
large onion (chopped) 2
summer squash (diced) 1 tablespoon
chili powder (or to taste) 2 tablespoons
Italian seasonings (or to taste) 1 teaspoon
salt (high quality such as Himalayan or Celtic Sea) 1 can
fire roasted tomatoes (or 2 cups chopped fresh tomatoes in season) 1 cup
medium salsa 2 cups
cooked black beans (omit for lower carb version) 1
head romaine lettuce (chopped) 1
cucumber (diced) 1
avocado (diced) 1
lime (juiced) 1 tablespoon
Dijon mustard 1⁄3 cup
olive oil (or up to ½ cup) 1 package
dehydrated kale chips 2 drops
stevia (optional) 1
brick of goat cheddar (grated)Yields:
Instructions
Brown the meat in the coconut oil (or omit if making a vegetarian version). Set aside. Sauté the vegetables (peppers, onion, squash) in coconut oil, stirring occasionally. Add seasonings, tomatoes, salsa, beans and meat and simmer until vegetables are soft, about 20 mins.
In a large bowl, prepare the salad ingredients and set aside.
In a small bowl, whisk the lime juice, mustard, olive oil, salt and pepper. Combine with the salad.
Top with the chili and kale chips. Serve with grated goat cheddar. (Recipe♦504)