Looking for a hearty and healthy meal that’s perfect for meal prep? Dive into the world of flavors with our Veggie Bean Chili Freezer recipe! This delicious Mexican-inspired dish is not only packed with protein and fiber but also incredibly easy to make. With just 20 minutes of prep and 30 minutes of cooking, you can whip up a batch that serves six and freezes beautifully for those busy weeknights. Imagine opening your freezer to find a warm, comforting bowl of chili waiting for you—it's like a hug in a bowl! Don’t miss out on this flavorful adventure; your taste buds will thank you!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Mexican
Serves: 6 servings
Ingredients
- 1 can black beans, drained and rinsed
- 1 can kidney beans, drained and rinsed
- 1 can diced tomatoes
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 can tomato sauce
- 1 teaspoon cumin
- Salt and pepper, to taste
Instructions
- Prepare all ingredients by draining and rinsing the black and kidney beans, chopping the onion, mincing the garlic, and dicing the red bell pepper.
- Heat a large pot or Dutch oven over medium heat. Add a small amount of olive oil to prevent sticking.
- Sauté the chopped onions until they become translucent and slightly softened, approximately 3-4 minutes.
- Add minced garlic and diced red bell pepper, cooking for an additional 2 minutes until the vegetables begin to soften.
- Stir in the cumin, salt, and pepper, allowing the spices to bloom and release their aromatics for about 30 seconds.
- Add the drained black beans, kidney beans, diced tomatoes, and tomato sauce to the pot. Stir to combine all ingredients thoroughly.
- Bring the mixture to a gentle simmer, then reduce heat to low and cover the pot.
- Let the chili simmer for 20-25 minutes, stirring occasionally to prevent sticking and ensure even heating.
- Taste and adjust seasonings as needed, adding more salt, pepper, or cumin to suit your preference.
- Remove from heat and let the chili cool completely before transferring to freezer-safe containers.
- For freezing, leave about 1 inch of space at the top of each container to allow for expansion during freezing.
- Label containers with the date and contents, and store in the freezer for up to 3 months.
- To reheat, thaw overnight in the refrigerator and warm on the stovetop or in the microwave until heated through.
Tips
- Prep Ahead: To save time, chop your veggies and rinse the beans ahead of time. This will make the cooking process even quicker!
- Spice It Up: Feel free to customize the spice level by adding jalapeños or chili powder for an extra kick.
- Add More Veggies: Incorporate additional vegetables like zucchini or corn for extra nutrition and flavor.
- Storage Solutions: Use freezer-safe containers or resealable bags, leaving about an inch of space at the top for expansion during freezing.
- Reheating Tips: For best results, thaw the chili overnight in the refrigerator before reheating on the stovetop or in the microwave. Stir occasionally to ensure even heating.
- Garnish for Flavor: Top your chili with fresh cilantro, avocado, or a dollop of sour cream for an added burst of flavor when serving.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 40g
Protein: 12g
Fat: 2g
Saturated Fat: g
Cholesterol: 0mg
