Five days ago I started on a new fitness journey called the 21 Day Fix. The thing that really peaked my interest was the containers and the portion control it offered. Now, I consider my family pretty healthy eaters (we don’t buy many processed foods, cook a lot of our items from scratch, and are very selective at where we eat out at), but I know that our portions were out of control and uneven.
I’ve been an athlete for most of my life and it was really within this last year that I completely let myself go (not my proudest moment). So I needed that radical change. So far I’ve been pleased, but what it really has led me to is experimenting in the kitchen, which I love….except for the dishes.
So without anymore delay, here is my version of a Southwest Style Chili.
21 Day Fix Southwestern Spice Mix*
2 pounds of chicken
1 medium yellow onion
1 green bell pepper
1 can black beans, drained
1 can organic corn, drained
1 can fire roasted tomatoes
1 can diced tomatoes with chili’s
1 small can tomato sauce
1. Cut chicken into bite size pieces and marinate in spice mix. Marinate for 2-24 hours, whichever you want. I marinated mine for 24 hours and the chicken was very tender.
2. Dice onion and bell pepper and add to hot pot along with chicken and a little bit of olive oil/coconut oil. Cook until onions are translucent and chicken is cooked through.
3. Add in black beans, corn, both cans of tomatoes, and tomato sauce. Stir.
4. Bring to a boil and simmer for 30-40 minutes.
For the 21 Day Fix containers – Fill up 1 green container and mark off 1 red and 1 yellow.
*For those that don’t have the 21 Day Fix guide, use spices commonly found in chili: cumin, chili powder, garlic, salt, pepper, oregano. I normally do equal amounts of each spice and then flavor to taste.