Cold Jingle Bell Run and Warm Chicken Chili

Happy Saturday!

Yesterday morning I got my butt out of bed for another early morning Fusion class (my hamstrings might fall off of my bones at some point today, but it was so worth it). We kicked off the weekend with another Friday night trip to Mexico.  We have gone to our favorite Mexican restaurant for the last 4 Fridays, keeping the steak alive!

This morning we bundled up and headed to downtown Pittsburgh to run in the Jingle Bell 5K for the Arthritis Foundation (someone was clearly super happy about it – maybe it was the coat? but don’t worry, grumpy gills down there cheered up once we got moving):


We ran down the North Shore of Pittsburgh with a bunch of other people who were crazy enough to brave the cold and some of them were super creative!! We didn’t do a great job showing our Christmas spirit, but there were some awesome outfits, including a human Christmas tree and a group of human presents (so creative!).  It felt good to get out and run, and also to support a great cause.

Before we left this morning I woke up early and prepped some Chipotle Chicken Chili, knowing that we would be returning cold and hungry.  Such a great decision.  I adapted the recipe from this food network recipe, and it really hit the spot.


Slow Cooker Chipotle Chicken Chili


– 1 lb ground chicken

– 3 Tbsp chili powder

– dash of chipotle powder

– 1 (15 oz) can kidney beans (drained and rinsed)

– 1 (15 oz) can white beans (drained and rinsed)

– 2 (15oz) cans diced fire roasted tomatoes

– 15 oz chicken broth

– 1/4 cup instant tapioca

– 2 chipotle chilis in adobo sauce (add more if you like more spice!)

– 2 Tbsp low sodium soy sauce

– 1 Tbsp kosher salt

– 1 Tbsp onion powder

– 2 tsp garlic powder

– 1 tsp dried oregano

– 1 tsp cumin

-1/4 tsp cinnamon

– 1 tsp cocoa powder (the secret ingredient!)

– Toppings – sour cream, shredded cheddar cheese, green onion


1. Heat a drizzle of olive oil in a pan over medium-high heat, then brown the ground chicken (it doesn’t have to be completely cooked through, but this gives me peace of mind that it is 100% cooked and I think it tastes better)

2. Combine all ingredients in slow cooker and cook on low for 6 hours

3. Top with shredded cheddar cheese, sour cream, and green onion

The ingredients list seems daunting, but it’s super easy to throw together and it tastes amazing! Enjoy 🙂


2 thoughts on “Cold Jingle Bell Run and Warm Chicken Chili

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