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Chili is a perfect food to prepare in cool weather. Savory, filling, and flavorful. Warm and easy to put to together. This dish is always a favorite of mine to prep in the winter, since it it can be enjoyed for days and easily portable.

*You can make this dish without the chicken if you don’t eat meat, the flavor will not change*


1 large sweet potato, peeled and cubed

1 lb of ground chicken

1 diced onion

1 diced red bell pepper

1 diced green bell pepper

2 cups of chopped spinach

2 fresh tomatoes diced

1 small can of tomato paste

1 can of fire roasted tomatoes

2 tbsp of green chiles (canned or fresh)

1 tbsp of fresh minced garlic

1  1/2 tbsp of chili powder

Pink Himalayan sea salt to taste

Ground black pepper to taste

1 teaspoon of cumin


In a large pot over medium-high heat, sautée onion and garlic in extra virgin olive oil, a few minutes. 

Add remaining veggies and sweet potatoes, add can of tomato paste and can of tomatoes and chilies. Sprinkle salt and pepper to taste. After a few minutes, add cumin and chili powder. Reduce heat medium.

In a seperate pan, cook ground chicken, seasoning with remaining chili powder, salt and pepper. Once cooked thoroughly (juices running clear) add to pot containing other ingredients currently simmering.

Let simmer for about 30 minutes, or until sweet potatoes are fork tender.

Serve hot! You can top with whatever your heart desires, just try to keep it clean. Enjoy!
Mell B

Instagram: Mellbfit

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