Happy Monday! I hope everyone had a wonderful weekend. I've got a great fall recipe to share today - Turkey Black Bean Chili!  Before I share I'll talk about my weekend a bit (because I know everyone just cares so much ;].) It was low key over here. After a month as busy as October it felt GREAT to relax and reset a bit. I taught my super circuits class on Saturday at Sweat Fitness in Old City - missed that class so much because I haven't been able to teach for the past two weekends! I will share a similar workout here in the next week. The rest of Saturday consisted of some Trader Joe's shopping, chili-making & a whole lot of chillin'. 

Yesterday was the first Sunday since the end of August that I didn't have a long run on my schedule and it felt AMAZING. I slept in (until 7:30...) and then Michael and I grabbed coffee and a rugelach from High Point Cafe before coming back to make pancakes. I took advantage of my time and headed to the gym for a long workout. I didn't have a plan, I don't really remember what I did, but it felt so good to move my body and not have to be in a rush to go anywhere! Ah, Sunday's I love you. 

Getting on to the fun stuff. This chili recipe is real easy to make. I don't like to do complicated. It's got a lot of hearty protein & fiber and it's very delicious. A little fiesta for your taste buds.

My favorite part about chilis like this is that there are a lot of ways that you can dress them up. I have the dish pictured here with cheddar cheese and cilantro, but later on I added greek yogurt, avocado and hot sauce. SO good. Give it a try! So excited to eat the leftovers for lunch in my very 'chilly' office. 

[yumprint-recipe id='5']