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The Sports Nutrition for Women E-COURSE

All-Week Chili Recipe

Add complex carbs and veggies to all your meals throughout the week. Make even more and freeze for emergency meals!



  • 1lb dried kidney beans (or 2 cans kidney beans)

  • 1lb dried black beans (or 2 cans black beans)

  • 1 bag carrots, chopped

  • 1/2 bag celery, chopped

  • 1 large onion, chopped

  • 1 large can or jar of whole tomatoes

  • 3 bell peppers, chopped

  • 3 cups broth, or water with salt and spice mix, or water with bouillon base or cubes

  • 5 cloves garlic, minced

1. Cook the dried kidney beans and black beans in a pressure cooker until almost perfect (able to be mooshed but not completely mooshable)
2. Once the beans are cooked add all of the other ingredients to the pressure cooker or on the stove top in a big pot and simmer for/slow cook for 1 hour or until carrots are soft.
3. Add more salt and spice/herb mixes to taste.

-if you ran out of broth or bouillon base: heat up water to warm and add spice mix and salt to taste
-easy spice/herb blend options: Trader Joe’s Chili blend, Trader Joe’s Everything But the Elote blend, Herbs de Provence with added salt and pepper, Trader Joe’s Mushroom Umami blend
-top with or mix in Greek yogurt for extra protein when serving

Optional add-ins:
ground meat
chickpeas, lentils, black eyed peas
butternut squash, acorn squash, pumpkin

I made a giant batch of this for a friend who just had surgery on his arm and is having a very hard time cooking for himself or preparing any kind of food. It’s a great dish that you can supplement meals with or eat on its own that freezes well for months to come. Pull out a container from the freezer when you ran out of time to make dinner!

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