Spicy Vegetarian Chili

Do you have prepared meals in your freezer? One of my top tips for busy people looking to eat healthy is to cook once, but eat twice. In my post on freezer inventories, I highlighted the importance of keeping track of what’s in your freezer and, most importantly, how it can help you save time by using up leftovers. However, Statistics Canada found that 40% of Canadians eat out for convenience or a lack of time. So, if this is also why you eat out, freezer meals are a great way to eat a delicious and homemade meal when you do not have the time to prepare something. This Spicy Vegetarian Chili is ready in under an hour and certainly my favourite freezer meal. Above all, I hope you enjoy it as much as I do!

Here are some ways I like to eat leftover chili:

To use leftoverchili, try making it into a bowl-style where you add cool toppings (like in my Summer Chili Bowls). You can also top whole grain nachos/tortilla chips with leftover chili, extraveggiesand shreddedcheesefor weeknight tacos! Or possibly use the chili to make quick and easy burritos? Whatever you choose,chiliis awesome to batch-cook for speedy futuremeals!

• Prep time: 10 minutes
• Cook time: 20-30 minutes
• Serves: 6-8

Ingredients:

• 1 medium onion, chopped
• 2 stocks celery, diced
• 1 large carrot, peeled and sliced
• 19 oz can (540mL) diced stewed tomatoes
• 1 Tbsp canola oil
• 19 oz can of white kidney beans, rinsed and drained
• 1 bell pepper, sliced
• 19 oz can baked beans in tomato sauce
• 3-4 tsp chili powder (less if you want it less spicy)

Directions for this Spicy Vegetarian Chili:

1. Firstly, in a large pot over medium-high, add oil, onions, celery, carrots. Cook for 3-6 minutes until softened.
2. Secondly, add pepper and cook for additional 3-5 minutes.
3. Subsequently, add in the canned tomatoes, white kidney beans and baked beans. Stir to combine ingredients.
4. Reduce heat to medium-low heat and add chili powder.
5. Allow chili to cook for 20-30 minutes before serving to allow flavours to blend.
6. Finally, garnish with fresh parsley or grated cheese.

That’s it! Freeze extra’s for an easy meal that’s ready in minutes. I would love to hear some of your favourite freezer meals down in the comments below and don’t forget to check out some of my other chili recipes!

Spicy Vegetarian Chili

Yield: 6-8

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

This Spicy Vegetarian Chili is a great meal to save in your freezer. Freezer meals are great for busy days and this one is too delicious to not try out!

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Ingredients

• 1 medium onion, chopped
• 2 stocks celery, diced
• 1 large carrot, peeled and sliced
• 19 oz can (540mL) diced stewed tomatoes
• 1 Tbsp canola oil
• 19 oz can of white kidney beans, rinsed and drained
• 1 bell pepper, sliced
• 19 oz can baked beans in tomato sauce
• 3-4 tsp chili powder (less if you want it less spicy)

Instructions

1. Firstly, in a large pot over medium-high, add oil, onions, celery, carrots. Cook for 3-6 minutes until softened.
2. Secondly, add pepper and cook for additional 3-5 minutes.
3. Subsequently, add in the canned tomatoes, white kidney beans and baked beans. Stir to combine ingredients.
4. Reduce heat to medium-low heat and add chili powder.
5. Allow chili to cook for 20-30 minutes before serving to allow flavours to blend.
6. Finally, garnish with fresh parsley or grated cheese.