After what I posted final week about not being ready for fall recipes yet, you most likely assume I am a giant hypocrite for posting this Freezer-Pleasant Vegetarian Chili at the moment. However let me clarify!
This isn’t a fall recipe, you see. It is what I prefer to name a transitional recipe. It makes use of summer time produce (which continues to be available!), however it’s an ideal dinner for a cold September night.
And if it is nonetheless too early for cold evenings the place you reside, nicely, that is okay, as a result of you can also make this chili forward of time and freeze it.
Veggies and Quantity
I do know I’ve talked about this a number of instances earlier than, however I am a quantity eater. A number of chili recipes have fairly paltry serving sizes, however I wish to have a BIG bowl of chili.
If I had a giant bowl of chili made with tempeh or beans, that might imply numerous energy – energy that I needn’t eat.
So my answer is to cram as many veggies into my chili as I can. This offers me extra bang for my buck calorie-wise, however it’s additionally quite a bit tastier too.
As a result of: VEGGIES! Is not a bowl filled with veggies way more appetizing than a giant bowl of beans?
Freezing Directions
When you resolve you wish to make this with summer time produce after which freeze it for later this Fall, you will comply with the recipe directions as they’re written under, let the chili cool a bit, then pack it in a freezer bag or Tupperware container and pop it within the freezer.
To reheat: If it is in Tupperware, you’ll be able to microwave it whereas it is nonetheless frozen; in any other case, simply let it thaw within the fridge for a day or two and warmth it up on the stovetop over medium warmth. Simple!
And in the event you’re a fan of freezer meals like this, then you should try the whole Oh My Veggies Guide to Freezer Cooking too!
Toppings and Variations
Chris tops his chili with pepper jack cheese, bitter cream, and cilantro, whereas I decide to go away out the bitter cream. Crumbled tortilla chips or crackers could be excellent too and in the event you actually wish to go wild, you could possibly serve this over baked candy potatoes.
Candy potatoes! Am I slowly getting used to the concept fall is sort of right here? Maybe. However provided that there’s chili concerned.
📖 Recipe
Forestall your display from going darkish
ElementsÂ
- 2 tablespoon olive oil
- 1 onion, diced
- 1 clove garlic, minced
- 1 tablespoon chili powder
- 2 teaspoon ground cumin
- 2 teaspoon dried oregano
- ⅛ teaspoon cayenne pepper, or use ¼ teaspoon for extra spice!
- 1 small zucchini, diced
- 1 small yellow squash, diced
- 1 small purple pepper, diced
- 10 oz canned diced tomatoes with inexperienced peppers
- 2 tablespoon tomato paste
- 1 ear corn, kernels eliminated
- 1 ½ cups canned black beans, drained and rinsed
- 1 ½ cups canned kidney beans, drained and rinsed
- salt and pepper, to style
Directions
-
Warmth the oil in a Dutch oven over medium warmth.
-
Add the onion and cook dinner till it is softened, 5-7 minutes.
-
Add the garlic, chili powder, cumin, oregano, and cayenne and cook dinner till aromatic, about 1 minute.
-
Stir within the zucchini, yellow squash, and purple pepper; cook dinner till they’re softened, 7-10 minutes.
-
Add the tomatoes, tomato paste, corn, and beans.
-
Convey the chili to a boil, then cut back the warmth to low and simmer for 20 minutes.
-
Season with salt and pepper to style.
Diet (estimated per serving)
Energy: 254kcalCarbohydrates: 38gProtein: 11gFats: 9gSaturated Fats: 1gPolyunsaturated Fats: 1gMonounsaturated Fats: 5gSodium: 617mgPotassium: 1097mgFiber: 13gSugar: 10gVitamin A: 2059IUVitamin C: 68mgCalcium: 126mgIron: 5mg
