After what I published recently about not being all set for fall dishes yet, you most likely believe I’m a huge hypocrite for publishing this Freezer-FriendlyVegetarian Chili today. But let me describe! This is not a fall dish, you see. It’s what I like to call a transitional dish. It utilizes summertime fruit and vegetables (which is still easily offered!), however it’s an ideal supper for a cold September night. And if it’s still prematurely for cold nights where you live, well, that’s all right, since you can make this chili ahead of time and freeze it.
Veggies and Volume
I understand I’ve discussed this a number of times in the past, however I’m a volume eater. A great deal of chili dishes have quite paltry serving sizes, however I wish to have a BIG bowl of chili. If I had a huge bowl of chili made with tempeh or beans, that would indicate a great deal of calories– calories that I do not require to consume. So my option is to stuff as numerous veggies into my chili as I can. This offers me more bang for my dollar calorie-wise, however it’s likewise a lot more delicious too. Because: VEGGIES! Isn’ t a bowl loaded with veggies far more tasty than a huge bowl of beans?
If you choose you wish to make this with summertime fruit and vegetables and after that freeze it for later on this fall, you’ll follow the dish directions as they’re composed listed below, let the chili cool a bit, then load it in a freezer bag or Tupperware container and pop it in the freezer. If it’s in Tupperware, you can microwave it while it’s still frozen; otherwise, simply let it thaw in the refrigerator for a day or 2 and heat it up on the stovetop over medium heat. Easy!
Toppings and Variations
Chris tops his chili with pepper jack cheese, sour cream, and cilantro, while I choose to overlook the sour cream. Crumbled tortilla chips or crackers would be ideal too and if you truly wish to go wild, you might serve this over baked sweet potatoes.
Sweet potatoes! Am I gradually getting utilized to the concept that fall is practically here?Perhaps But just if there’s chili included.
A freezer-friendly chili dish made with end-of-summer veggies.
- PrepTime: 15 minutes
- CookTime: 40 minutes
- TotalTime: 55 minutes
- Yield: 4-6 portions
- 2 tablespoon olive oil
- 1 medium onion, diced
- 1 clove garlic, minced
- 1 tablespoon chili powder
- 2 tsp ground cumin
- 2 tsp dried oregano
- 1/8– 1/4 tsp cayenne pepper (optional; 1/4 teaspoon is extremely hot!)
- 1 little zucchini, diced
- 1 little yellow squash, diced
- 1 little red pepper, diced
- 2 (10 oz) cans diced tomatoes with green chili peppers
- 2 tablespoon tomato paste
- 1 ear corn, kernels eliminated
- 1 1/2 cups prepared black beans (or 1 can), rinsed
- 1 1/2 cups prepared kidney beans (or 1 can), rinsed
- salt and pepper, to taste
- Heat the oil in a Dutch oven over medium heat.
- Add the onion and cook till it’s softened, 5– 7 minutes.
- Add the garlic, chili powder, cumin, oregano, and cayenne and cook till aromatic, about 1 minute.
- Stir in the zucchini, yellow squash, and red pepper; cook till they’re softened, 7–10 minutes.
- Add the tomatoes, tomato paste, corn, and beans.
- Bring the chili to a boil, then decrease the heat to low and simmer for 20 minutes.
- Season with salt and pepper to taste.
This dish was initially released on 9 September 2013.