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After what I posted final week about not being prepared for fall recipes but, you in all probability suppose I’m a giant hypocrite for posting this Freezer-Pleasant Vegetarian Chili at present. However let me clarify! This isn’t a fall recipe, you see. It’s what I wish to name a transitional recipe. It makes use of summer season produce (which remains to be available!), but it surely’s an ideal dinner for a cold September night. And if it’s nonetheless too early for cold evenings the place you reside, properly, that’s 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’m a quantity eater. Lots of chili recipes have fairly paltry serving sizes, however I need to have a BIG bowl of chili. If I had a giant bowl of chili made with tempeh or beans, that may imply loads of energy—energy that I don’t have to eat. So my resolution is to cram as many veggies into my chili as I can. This provides me extra bang for my buck calorie-wise, but it surely’s additionally quite a bit tastier too. As a result of: VEGGIES! Isn’t a bowl stuffed with veggies way more appetizing than a giant bowl of beans?
Freezing Directions
When you determine you need to make this with summer season produce after which freeze it for later this fall, you’ll 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. If it’s in Tupperware, you may microwave it whereas it’s 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. Straightforward!
Toppings and Variations
Chris tops his chili with pepper jack cheese, bitter cream, and cilantro, whereas I decide to depart out the bitter cream. Crumbled tortilla chips or crackers can be good too and should you actually need to go wild, you may 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.
Freezer-Pleasant Vegetarian Chili
A freezer-friendly chili recipe made with end-of-summer veggies.
- Prep Time: 15 minutes
- Cook dinner Time: 40 minutes
- Whole Time: 55 minutes
- Yield: 4-6 servings
Substances
- 2 tbsp olive oil
- 1 medium onion, diced
- 1 clove garlic, minced
- 1 tbsp chili powder
- 2 tsp floor cumin
- 2 tsp dried oregano
- 1/8–1/Four tsp cayenne pepper (elective; 1/Four teaspoon could be very spicy!)
- 1 small zucchini, diced
- 1 small yellow squash, diced
- 1 small crimson pepper, diced
- 2 (10 oz) cans diced tomatoes with inexperienced chili peppers
- 2 tbsp tomato paste
- 1 ear corn, kernels eliminated
- 1 1/2 cups cooked black beans (or 1 can), rinsed
- 1 1/2 cups cooked kidney beans (or 1 can), rinsed
- salt and pepper, to style
Directions
- Warmth the oil in a Dutch oven over medium warmth.
- Add the onion and prepare dinner till it’s softened, 5–7 minutes.
- Add the garlic, chili powder, cumin, oregano, and cayenne and prepare dinner till aromatic, about 1 minute.
- Stir within the zucchini, yellow squash, and crimson pepper; prepare dinner till they’re softened, 7–10 minutes.
- Add the tomatoes, tomato paste, corn, and beans.
- Carry the chili to a boil, then cut back the warmth to low and simmer for 20 minutes.
- Season with salt and pepper to style.
This recipe was initially printed on 9 September 2013.
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