After what I posted last week on not yet ready for fall recipes, you probably think I'm a big hypocrite for posting this Freezer-Friendly Vegetarian Chili today. But let me explain!
It's not a fall recipe, you see. This is what I like to call a of transition recipe. It uses summer produce (which is always available!), But it's a perfect dinner for a chilly September evening.
And if it's still too early for the chilly evenings you live in, well, that's okay, because you can make this chili ahead of time and freeze it.
I know I've mentioned this a few times before, but I'm a volume eater. A lot of chili recipes have pretty paltry portions, but I want to have a BIG bowl of chili.
If I had a large bowl of tempeh or bean based chili, that would mean a lot of calories - calories that I don't need to eat.
So my solution is to cram as many vegetables as possible into my chili. It gives me more bang for my buck in terms of calories, but it's also a lot tastier.
Because: VEGGIES! Isn't a bowl full of vegetables much more appetizing than a large bowl of beans?
If you decide to make it with summer produce and freeze it for later this fall, you will follow the recipe instructions as written below, let the chili cool a bit, then wrap it up. in a freezer or Tupperware bag. container and place it in the freezer.
If it's in Tupperware, you can microwave it while it's still frozen; if not, let it thaw in the refrigerator for a day or two and heat it on the stove over medium heat. Easy!
And if you're a fan of frozen foods like this, you must check out the Oh My Veggies Freezer Cooking Guide as well!
Chris garnishes his chili with pepper jack cheese, sour cream and cilantro, while I choose to leave the sour cream aside. Crumbled tortilla chips or crackers would also be great and if you really want to go wild you can serve them over baked sweet potatoes.
Sweet potatoes! Am I slowly getting used to the idea that fall is almost here? Perhaps. But only if there is chili involved.Impression
Vegetarian chili suitable for the freezer
An easy to freeze chili recipe made with late summer vegetables.
- Preparation time: 15 minutes
- Cooking time: 40 minutes
- Total time: 55 minutes
- Yield: 4-6 portions 1X
- 2 tbsp olive oil
- 1 medium onion, diced
- 1 garlic clove, minced
- 1 tbsp chili powder
- 2 teaspoons cumin powder
- 2 teaspoons dried oregano
- 1/8-1/4 vs. cayenne pepper (optional; 1/4 teaspoon is very spicy!)
- 1 small zucchini, diced
- 1 small yellow squash, diced
- 1 small red bell pepper, diced
- 2 (10 oz) cans of diced tomatoes with green peppers
- 2 tbsp tomato paste
- 1 corn on the cob, kernels removed
- 1 1/2 cup cooked black beans (or 1 can), rinsed
- 1 1/2 cup cooked red beans (or 1 can), rinsed
- salt and pepper to taste
- Heat the oil in a casserole dish over medium heat.
- Add onion and cook until softened, 5 to 7 minutes.
- Add the garlic, chili powder, cumin, oregano and cayenne pepper and cook until fragrant, about 1 minute.
- Stir in zucchini, yellow squash and red pepper; cook until softened, 7 to 10 minutes.
- Add the tomatoes, tomato paste, corn and beans.
- Bring the chili to a boil, then reduce the heat to low and simmer for 20 minutes.
- Season with salt and pepper to taste.
This recipe was originally published on September 9, 2013.
If you’re a regular cook, you’ll know the “eureka” feeling when you discover a way to cut an everyday kitchen task in half. As our cookery team has spent so many hours writing and triple-testing recipes, they’ve picked up a fair few tricks and tips along the way, so we asked them to impart their wisdom…
You probably already know that adding a dash of vinegar to egg poaching water helps coagulate the white. But did you know that adding a dash of vinegar to the water when boiling eggs helps the shell peel off more easily ? Say goodbye to piles of tiny egg shell shards. Test this tip out with one of our egg recipes.
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If your brown sugar has clumped into pieces, place a piece of soft white bread in the packet and the sugar will break back down into sandy granules in a few hours. to stop it happening again, make sure the storage space is nice and dry.
Save yourself the disappointment of an un-squeezy lemon by microwaving it whole for around 20-30 seconds on high. It’s just enough time to release the juices, but be careful not to go overboard and dry the flesh out. Try one of our zesty lemon recipes.
If you have plain flour in the cupboard, you always have bread on hand. Just take one mug of plain flour combined with 1-2 teaspoons of olive oil per person, then slowly add cold water until it’s a soft, smooth dough which leaves the bowl clean. Divide the dough into balls, roll out to a 2mm thickness then dry fry in a non-stick pan. They’ll only take a few instants and are ready when both sides have golden brown patches all over.
While the hard rind of cheese such parmesan, pecorino and Grana Padano is difficult to grate, it’s a shame to waste such an expensive byproduct. But there’s no need to. Add the rind whole when you’re sweating onions in the first stage of making a risotto or sauce. It will impart lots of its flavour but save you taking to it with a chainsaw. Don’t forget to remove it before serving though…Try using cheese rind in a risotto recipe.
Make your own dried breadcrumbs by grating stale bread on the coarse side of a grater, then spread the crumbs in a thin layer over a baking sheet. Bake for 30 minutes at 140C, giving them a good shake halfway through. The golden, crispy crumbs will last in a sealed conteneur for up to two weeks. Try our wild garlic chicken Kiev recipe made with panko breadcrumbs.
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We love a stripy rainbow cake, but it’s perhaps one for an experienced baker to take on. If you want your sponge to sing with Technicolor joy but need an easier route to success, pick up a tub of multi-coloured hundreds and thousands. Mix some through your sponge batter ( not too many ) and when you cut a slice of your finished cake, you’ll have beautiful polka dots.
tera peel a kiwi, just chop off the top and bottom, then push a dessertspoon in between the fruit and the skin. Turn the kiwi until all the skin falls off the back of the spoon.
When you cut the avocado in half, twist into two pieces, then use a spoon to scoop out the flesh from the side without the stone for immediate use. Return the empty skin to the other half, which still contains the stone, using the skin to cover it over. Keeping the stone in and covering with the skin helps retain colour and freshness until the following day.
Make this comforting ham hock colcannon, topped with a fried egg. ' /> Make this comforting ham hock colcannon, topped with a fried egg. ' /> Achieve the perfect set white and runny yolk with a few splashes of water. Fry the eggs in a non-stick pan and when the whites are almost cooked, put a few drops of water into the pan, quickly cover it with a lid and turn the heat down low, or off completely, and leave for a minute or two to finish cooking. The effect will be a perfect semi-poach. >Make this comforting ham hock colcannon, topped with a fried egg.
As soon as you buy herb plants from the supermarket or greengrocer, remove the plastic wrapping and trim the top leaves quickly to use in your cooking. By trimming off the top leaves first you’ll help the plant shoot out from lower down the stem making it stronger. Water every other day or according to the informations on the pack.
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Making a roux from flour and butter isn’t too difficult a process, but if time is of the essence, it might be easier to reach into the fridge. A tub of cream cheese watered down until the same consistency as béchamel makes a super simple alternative. If you want to boost the flavour, add a grating of nutmeg. Alternatively, use crème fraîche and grated cheese.
Garlic cloves are one of the trickiest items to prepare, and if you find it frustrating, invest in a sturdy garlic press, and voilà – the whole clove can be passed through it with the skin inchangé. It may take a bit of pushing, but once through, the flesh is passed through the holes while the skin is left in the press to be easily removed. Watch this video for tips on how to crush garlic.
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Stir a few extra ingredients through your favourite shop-bought hummus and everyone will think you’ve made it yourself. Add a dash of lemon juice, chopped fresh coriander, some ground cumin, smoked paprika or a smidge of harissa paste to give it a kick. Alternatively add a few whole chickpeas and a drizzle of olive oil to make it look homemade.