This hearty freezer-friendly chili is loaded with beans, ground meat, and spices. It’s the perfect comfort food, ready to warm you up in no time!
I love making a big batch to enjoy later. Just freeze the leftovers, and then you can thaw and heat it for a quick meal. Easy peasy, right? 🌶️
Key Ingredients & Substitutions
Ground Beef: I often use ground turkey for a lighter option. Both work well, but if you’re vegetarian, try lentils or mushrooms as a substitute for a hearty texture.
Butternut Squash: This adds a sweet flavor and great texture. If you can’t find it, sweet potatoes or even regular potatoes work as good alternatives.
Beans: Black and kidney beans bring protein and fiber. If you prefer, you can switch them for pinto beans or chickpeas. Canned beans are super convenient, just rinse them well!
Spices: Chili powder, cumin, and smoked paprika are essential for flavor. If you like it spicy, add cayenne pepper. No smoked paprika? Regular paprika will do in a pinch.
How Do I Achieve the Best Flavor in My Chili?
Getting the best flavor in your chili involves layering the ingredients and spices correctly:
- Start by sautéing the onions and garlic until they’re soft. This builds a flavorful base for your chili.
- When browning the meat, make sure to break it up well to ensure even cooking. Drain excess fat if needed for a leaner final dish.
- Add the spices after the meat browns. Cooking them briefly releases their flavors, making your chili much tastier.
- Let the chili simmer uncovered. This helps thicken it and concentrates the flavors. Stir occasionally to prevent sticking.
With these tips, you’ll make a delicious chili every time, and freezing extras makes meal planning easy! Enjoy your cooking! 🌟
Freezer-Friendly Chili
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 pound ground beef (or ground turkey)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium butternut squash, peeled and cut into 1/2-inch cubes
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can kidney beans, drained and rinsed
- 1 (15-ounce) can diced tomatoes
- 1 cup corn kernels (fresh or frozen)
- 2 cups beef broth (or vegetable broth)
- 2 tablespoons tomato paste
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
- Optional toppings: sour cream, chopped avocado, fresh cilantro
How Much Time Will You Need?
This hearty chili takes about 15 minutes to prepare and an additional 45-60 minutes to cook. If you’re freezing it, remember to set aside some extra time to let it cool before packaging. Enjoy delicious, comforting meals anytime with just a few easy steps!
Step-by-Step Instructions:
1. Sauté the Base:
Start by heating the olive oil in a large pot over medium heat. Add the diced onion and minced garlic. Sauté for about 3-4 minutes until everything is softened and fragrant. This creates a lovely base for your chili!
2. Brown the Meat:
Next, add the ground beef (or turkey) into the pot. Cook it while breaking it up with a spoon. Keep cooking until it’s browned and no longer pink, which should take about 6-8 minutes. If there’s excess fat in the pot, feel free to drain it.
3. Add Spices:
Now, stir in the chili powder, ground cumin, smoked paprika, salt, and pepper. Let this cook together with the meat and onions for about 1 minute. This helps to release all those delicious aromas!
4. Combine Remaining Ingredients:
It’s time to add the rest! Toss in the butternut squash cubes, black beans, kidney beans, diced tomatoes with their juices, corn, tomato paste, and beef broth. Stir everything well to combine the ingredients nicely.
5. Let It Simmer:
Bring your chili to a boil, then reduce the heat to low. Let it simmer uncovered for 45-60 minutes. Stir occasionally to ensure it doesn’t stick to the bottom. You’ll know it’s ready when the butternut squash is tender and the chili has thickened up nicely.
6. Adjust to Taste:
Take a moment to taste your chili. Adjust the seasonings with more salt, pepper, or spices as needed to suit your preference.
7. Cool and Freeze:
Before freezing, allow the chili to cool completely. Then, transfer it into airtight containers or freezer bags. Don’t forget to label them! Your chili can be stored in the freezer for up to 3 months.
8. Reheating:
When you’re ready to enjoy your delicious chili, thaw it overnight in the refrigerator. Then, reheat it on the stovetop until it’s warmed through. Simple!
9. Serve and Enjoy:
Garnish with sour cream, diced avocado, and fresh cilantro if you like. This hearty chili is sure to warm your heart and satisfy your hunger!
This chili is thick, hearty, and packed with flavor and vegetables. Making it freezer-friendly allows you to enjoy a comforting meal anytime with minimal effort! Enjoy your cooking! 🌶️
Can I Use Other Types of Meat?
Absolutely! Ground turkey or chicken are great alternatives for a lighter option. You can even use plant-based meat substitutes for a vegetarian chili!
How Do I Thaw Frozen Chili?
The easiest way to thaw chili is to transfer it from the freezer to the refrigerator the night before you plan to eat it. If you’re short on time, you can also thaw it in the microwave using the defrost setting, then heat it on the stovetop.
What If I Don’t Have Butternut Squash?
No worries! Sweet potatoes work well as a substitute. You can also use other vegetables like bell peppers or zucchini for added flavor and nutrition.
How Long Will Leftovers Last in the Fridge?
Leftover chili can be stored in an airtight container in the fridge for up to 3-4 days. Make sure to reheat it to an internal temperature of 165°F (74°C) when serving!
