One of my goals for 2013 is to create a freezer series of blog posts. There is nothing better than having prepared meals in the freezer and I don’t prepare them nearly enough. Whenever I make stir fry sauce and rice I divide each into one cup servings and freeze them. When I come home and don’t feel like cooking much I can just grab a bag of frozen veggies, two servings of rice, and a serving of stir fry sauce for a quick, easy, and healthy meal. I am going to try a new freezer recipe each week, and this week is Super Easy Vegetarian Chili.
This chili is really thick so if you like yours thinner, add some more vegetable stock. Eric had take-out chili four or five times this winter and always complained that it was too watery so I added only one cup of vegetable stock to this recipe. Also, I used mostly canned foods for this chili which is why it was so easy. Basically all you have to do is chop the onion, mince the garlic, rinse the beans and you’re good to go.
I used cannellini, black, and red kidney beans
This recipe yields seven 16 ounce containers, which are a little more than a serving size each if you want a bowl of chili, and about two serving sizes if you are using it to make nachos.
- 1 onion, chopped
- 4 cloves of garlic, minced
- 2 tbsp olive oil
- 2 cans of crushed tomatoes, 28 ounces
- 1 can of tomato paste, 6 ounces
- 1 can of cannellini beans, 15.5 ounces
- 1 can black beans, 15.5 ounces
- 1 can red kidney beans, 15.5 ounces
- 2 tbsp garam masala
- 2 tbsp cumin
- 2 tsp smoked paprika
- 2 tsp chili powder
- sprinkle of crushed red pepper (or to taste)
- salt and pepper to taste
- 1 cup of vegetable stock
- 1 can corn
- Heat oil in a large pot. Add minced garlic and chopped onion, heat until translucent.
- Add remaining ingredients and bring to a boil.
- Reduce heat and simmer covered for an hour to an hour and half.
- Serve warm or store in freezer for later use.
- *When you want to serve chili out of the freezer either let it defrost in the refrigerator during the day or pop it out frozen into a pan and let it defrost on low until desired temperature.
Do you freeze meals? What is your favorite?
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