Vegetarian Chili Freezer Meal (Printable Version)

Rich, smoky chili with beans and veggies. Ideal for prepping in advance and easy freezer storage.

# What You'll Need:

→ Main Ingredients

01 - 2 cans (15 oz each) black beans, drained and rinsed
02 - 1 can (15 oz) kidney beans, drained and rinsed
03 - 1 can (15 oz) diced tomatoes, with juice
04 - 1 medium bell pepper, diced
05 - 1 medium yellow onion, diced
06 - 2 cloves garlic, minced

→ Seasonings

07 - 2 tablespoons chili powder
08 - 1 teaspoon ground cumin
09 - 1 teaspoon smoked paprika
10 - Salt, to taste
11 - Freshly ground black pepper, to taste

# Directions:

01 - Heat a large pot over medium heat. Add diced onion, bell pepper, and minced garlic. Sauté until softened, about 5 minutes.
02 - Stir in black beans, kidney beans, and diced tomatoes with their juice. Add chili powder, cumin, smoked paprika, salt, and pepper. Mix well to combine.
03 - Bring mixture to a gentle simmer. Cover and cook for 20 minutes, stirring occasionally to prevent sticking.
04 - Remove from heat and allow chili to cool slightly. Portion into freezer-safe bags or containers for storage.
05 - When ready to eat, thaw and reheat chili on the stove or in the microwave until thoroughly heated.

# Additional Tips::

01 -
  • Uses affordable pantry staples
  • Naturally vegan and high in protein
  • Quick to prepare and perfect for meal prep
  • Easily adaptable to what is in your fridge
02 -
  • Loaded with fiber and plant-based protein
  • Stays delicious for months in the freezer
  • A base recipe for endless customizations
03 -
  • Never rush the first sauté as it really does set the stage for rich flavor
  • If you want extra depth a square of dark chocolate or a splash of coffee stirred in at the end takes this chili over the top I always finish with a big squeeze of lime juice for balance and pop
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