Most locals recognize the talented Monica Adams for her TV broadcasting career (she moved to 5 On Your Side in January 2020 after working as KTVI’s traffic anchor since 2005). But we asked Monica to report on another of her passions: fitness and health.
Since 1999, Monica has been an AFAA-certified personal trainer, and has helped thousands of area people reach their goals. She has trained all ages—from children to seniors—and people of all levels, including athletes, models, actors, doctors and first responders.
“I love to instill knowledge in my clients so they truly understand what it takes to live a healthy life and not just do it for the moment,” states Monica.
When asked for a go-to warm up of a different sort, Monica shared her favorite chili recipe for keeping clients full and fit during the winter months. “Not only do I love this recipe, but I've heard from many of my meat-loving clients that this is one of their favorites due to the awesome spice in it,” she shares.
This recipe was developed by Melissa Costello—the long-time chef for P90X creator Tony Horton—as a chili that is lower in saturated fat and higher in fiber than most beef versions, but still packed with protein and tons of flavor.
Smoky Tempeh Chili
INGREDIENTS
2 tablespoons olive oil
1 medium red onion, diced
3 cloves garlic, diced
2 red bell peppers, seeded and diced
8 ounces tempeh, crumbled
2 tablespoons chipotle chili powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon dried oregano
30 ounces fire-roasted diced tomatoes
1 cup water
15 ounces black beans, rinsed and drained
15 ounces red kidney beans, rinsed and drained
15 ounces can white beans, rinsed and drained
1 cup frozen corn
DIRECTIONS
Heat olive oil in a stockpot over medium heat and sauté onion, garlic and bell peppers for 5-8 minutes, until soft. Crumble in tempeh and add chili powder, coriander, cumin and oregano. Cook while stirring for 3 minutes. Add tomatoes, water and all beans. Cover and simmer for about 30 minutes. Add corn and cook for 5-10 more minutes. Serve over brown rice and top with cilantro, if desired.
