Kitchen notes · a little help before you start

Freezer-Friendly Vegetarian Chili

Name: Freezer-Friendly Vegetarian Chili
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4
Ingredients: 2 tbsp olive oil (Source: 2 tbsp olive oil); 1 each onion (diced) (Source: 1 onion (diced)); 1 clove garlic (minced) (Source: 1 clove garlic (minced)); 1 tbsp chili powder (Source: 1 tbsp chili powder); 2 tsp ground cumin (Source: 2 tsp ground cumin); 2 tsp dried oregano (Source: 2 tsp dried oregano); 1/8 tsp cayenne pepper (or use 1/4 tsp for more spice!) (Source: 1/8 tsp cayenne pepper (or use 1/4 tsp for more spice!)); 1 each small zucchini (diced) (Source: 1 small zucchini (diced)); 1 each small yellow squash (diced) (Source: 1 small yellow squash (diced)); 1 each small red pepper (diced) (Source: 1 small red pepper (diced)); 10 oz canned diced tomatoes with green peppers (Source: 10 oz canned diced tomatoes with green peppers); 2 tbsp tomato paste (Source: 2 tbsp tomato paste); 1 ear corn (kernels removed) (Source: 1 ear corn (kernels removed)); 1 1/2 cups canned black beans (drained and rinsed) (Source: 1 1/2 cups canned black beans (drained and rinsed)); 1 1/2 cups canned kidney beans (drained and rinsed) (Source: 1 1/2 cups canned kidney beans (drained and rinsed)); As Needed salt (Source seasoning: salt and pepper (to taste)); As Needed Black pepper (Source seasoning: salt and pepper (to taste))

Freezer-Friendly Vegetarian Chili is made with chili powder, canned black beans, and canned kidney beans.

Prep: 15 min
Cook: 40 min
Total: 55 min
Original yield: Serves 4
Ingredients: 17 listed

Make it part of your week

Estimating…

Main courseAmericanBeans & lentilsPrep: 15 minutes or lessTotal: 31–60 minutes

Recipe categories & planning details

Meal type: Main course
Primary protein: Beans & lentils
Cuisine: American
Preparation & total time: Prep: 15 minutes or less · Total: 31–60 minutes

A few quick notes

1. Keep the simmering stage

Follow the simmering heat, timing and finish checks that are given.

2. Prepare for the next step

Have the next addition ready when the mixture reaches the boil described.

Get to know the ingredients

onion (diced)

In the method: Add the onion and cook until it’s softened, 5–7 minutes.

garlic (minced)

In the method: Add the garlic, chili powder, cumin, oregano, and cayenne and cook until fragrant, about 1 minute.

chili powder

In the method: Add the garlic, chili powder, cumin, oregano, and cayenne and cook until fragrant, about 1 minute.

The last little job

Finish as directed

Season with salt and pepper to taste.

A few questions you might have

What should I prepare first?

Set out the dutch oven. Start with this step: Heat the oil in a Dutch oven over medium heat.

Which preparation step should I plan for?

Follow the simmering heat, timing and finish checks that are given.

What happens at the end?

Season with salt and pepper to taste.

How do I plan the ingredient amounts?

This version serves 4. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.

Storage & reheating safety

For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.

These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures

Recipe source: ohmyveggies.com. Ingredient names and quantities may be adapted for the pantry.

Preparation notes follow the recipe shown here.

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