Life: Modified

For years, I have always loved my mother-in-law's chili. She makes it at least once a year during winter and I always try to keep all the leftovers for myself. I've tried making her chili but it never comes out as good as hers, I buy the exact same ingredients- even the exact same pre-packaged seasoning box. That's right, its from a BOX! But I LOVE it! She uses Wick Fowler's 2 Alarm Chili Mix. Its so simple with minimal ingredients to add, very little prep work, it really doesn't get any easier... until I was given this recipe by my coach in my first challenge group.



I made a single batch of this chili and fell in love. So did my kids and so did my husband who HATES eating chili more than once per year- especially during the summer. I made it again the very next week but this time I made two batches. I planned on freezing most of it in pre-portioned amounts but only ended up with 3 portions because we kept eating it. And it tastes just as great once thawed ;)

Try this by itself in a bowl, over fries, over hotdogs, with cornbread, endless possibilities!




Here's the recipe:

Ingredients:
 • 1 tsp Olive Oil  
• 1 ½ lbs Ground Turkey or lean ground beef
• 1 medium Onion  
• 1 medium Pepper (red or yellow), chopped  
• 3 cloves garlic, finely chopped 
• 1 ½ tsp ground cumin  
• 1 tbsp chili powder 
• ½ tsp sea salt  
• ¼ tsp cayenne pepper (to taste; optional)  
• 2 (15 oz) cans black beans (or pinto beans) drained, rinsed {try it with BOTH beans}
• 1 (15 oz) can all-natural diced tomatoes, no sugar added
       {I don't like cooked tomatoes so I subbed in 16 oz. tomato sauce plus 16 oz. water}
• 12 fresh cilantro sprigs, finely chopped (for garnish; optional)  

 Directions:
1. Heat oil in large sauce pan over medium-high heat.  
2. Add meat, onion, pepper, and garlic; cook, stirring occasionally, for 5 to 8 minutes or until meat is no longer pink. 
3. Add cumin, chili powder, salt, and cayenne pepper; cook, stirring constantly, for 1 minute. 
4. Add beans and tomatoes (with liquid). Bring to a boil and reduce heat to low; gently boil, stirring occasionally, for 15 to 20 minutes, or until thickened. 
5. Serve warm, sprinkle with cilantro.  

 Directions for crockpot:
1. Follow the directions 1, 2 and 3 as noted above.
2. Add cooked ingredients and everything else into crockpot.
3. Cook on low for 4-6 hours or on high for 2-4 hours.

*Makes 6 servings*

Let me know if you make this chili and how you served it. Its so easy, simple AND perfect for meal prep! 

21 Day Fix info:
- Use your green container to measure one serving
1/2 yellow - 1 red - 1/2 green