Day 18

For Lunch: Cassi and I made a salad with Arugula, Romaine, Kohlrabi, capers, and yellow and purple bell peppers. With a Red Wine vinaigrette. There is a picture on the slideshow.

For Dinner: Awesome Black bean and chicken Chili topped with fresh avocado and cilantro. I made this during the day and let it simmer down in the crock pot for 4-6 hours.

Black Bean and Chicken Chili:
3 cans of black beans, washed and rinsed.
1 medium onion, diced
2 cloves garlic
2-3 carrots, diced
chicken breast, diced chunky and pre-cooked in a bit of chicken broth.
1 32 oz of Hearty Chicken Broth
1 jalapeno, roasted on the grill whole
Spices: Fresh cilantro chopped. Chili powder, cumin, oregano, salt and pepper, and cayenne pepper. To taste, it takes a bit of chili powder, and don't add to much cayenne, the whole jalapeno will add lots of flavor and the personal amount of spice.

Sweat onions, and garlic and spices, add carrots, and then add cleaned black beans, and cooked chicken, add chicken broth and whole jalapeno. Bring to a boil, and transfer to crock pot.