Cooked by TFW: Fight Camp Chili

By a show of hands, who is ready for some more crockpotting good times?! Summer is right around the corner, unless of course, you live in Denver, and in that case… who really knows what season it is right now… For a lot of folks, summer is too warm for traditional chili. But you and I aren’t a lot of folks and today’s recipe isn’t some regular ol’ traditional chili. 


I may have mentioned (a least thirty times now) that I’m currently in fight camp. A big part of my training is putting my brain on autopilot at every chance I get. That’s where #NewMom, my faithful crockpot, comes into play. I can spend a day making food in bulk so that during the week, I don’t have to think about “what’s for dinner.” Nor do I have I have to waste any time or energy after working out to refuel my beautiful death machine of a body. I can just come home, reheat some chili (or that delicious Crockpot Chicken and Rice recipe, and shovel it down my throat like the exhausted punch monster that I am.

I make this Fight Camp Chili around the middle of my training as my final carbs and fat hurrah before the big weight cut. It’s strictly a post-workout meal because of the beans and sweet potatoes; as we learned two weeks ago (, you want to save your carbs for the meal after working out. Why? Because it helps you recover. I also like mine pretty spicy… because it’s a great way to clean out your plumbing as you get ready for the big weight cut… YES, THAT’S A POOP JOKE! How is this our first of the series? Who am I these days?



  • 2 lbs lean ground meat (I use 85% lean turkey)

  • 1 Large Onion

  • 1-2 Bulbs (yeah… you read that right.) of garlic

  • 1 Large Sweet Potato

  • 2-3 Red Bell Peppers

  • 5-9 Tomatoes

  • 2-4 Handfuls (thinking aloud: one week, we need to do a post on exactly how big a “Handful” is) ofbaby carrots

  • 2-3 Cups of black beans (preferable dried, but if you’re like me and love Costco, 2 cans of their black beans will work in a pinch too! #CostcoSponsorsTym)

  • 3-4 tablespoons of chili powder

  • 2 tablespoons of cumin

  • 1 teaspoon paprika

  • Salt and Pepper

  • Add a teaspoon of your favorite seasonings!


1. Brown the ground meat. Use our recipe ( for ground turkey, but exclude the garlic… OR DON’T! We all know I love garlic. I use a ton of it… And I buy my garlic in bulk from – you guessed it – Costco!

2. Become one with your food processor.  Dice up all your vegetables. I’m weird and specific about the order in which I dice. I do it in batches and set aside separately: 

  • Onion and garlic together

  • Carrots and Peppers

  • Sweet Potato

  • Tomatoes

3. Throw it all in your crockpot. It’s recommended to always put your meat in first, so that it cooks through. So add your ground meat first. Again, I’m weird with this recipe and add everything in a specific order (the same order I dice the veggies, and then finally the beans) but then mix it all together once everything is in… so, honestly, what is even the point???

4. Let it cook. Once the ground meat, diced veggies, and beans are in, toss in the chili powder and the rest of the seasoning. Stir the season in (seriously, how much time have I wasted with my pointless OCD?). Set the crockpot for 8 hours on low, and then go enjoy your life. 

5. Once it’s done cooking, transfer the chili to freezer-safe storage containers. Cooking Health Tip: wait for the chili to cool down before putting in the fridge/freezer… If you store food when it’s still too hot, you run the risk of turning your delicious meal into a science fair project of bacteria.

Reheating and Eating

Portion your chili around 1.5 – 2 cups per meal. If you are using the microwave to reheat, just like with the Chicken and Rice, use a lower power for longer time. I like to reheat on the stove in a small pot and toss in a little bit of spinach. For the non-fight campers: add a spoonful of sour cream and some cheese and enjoy!


LA Jennings