Veggies and VolumeI know I’ve mentioned this several times before, but I’m a volume eater. A lot of chili recipes have pretty paltry serving sizes, but I want to have a BIG bowl of chili. If I had a big bowl of chili made with tempeh or beans, that would mean a lot of calories—calories that I don’t need to eat. So my solution is to cram as many veggies into my chili as I can. This gives me more bang for my buck calorie-wise, but it’s also a lot tastier too. Because: VEGGIES! Isn’t a bowl full of veggies much more appetizing than a big bowl of beans? Freezing InstructionsIf you decide you want to make this with summer produce and then freeze it for later this fall, you’ll follow the recipe instructions as they’re written below, let the chili cool a bit, then pack 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, just let it thaw in the fridge for a day or two and heat it up on the stovetop over medium heat. Easy! Toppings and VariationsChris tops his chili with pepper jack cheese, sour cream, and cilantro, while I opt to leave out the sour cream. Crumbled tortilla chips or crackers would be perfect too and if you really want to go wild, you could serve this over baked sweet potatoes. Sweet potatoes! Am I slowly getting used to the idea that fall is almost here? Perhaps. But only if there’s chili involved. Freezer-Friendly Vegetarian ChiliA freezer-friendly chili recipe made with end-of-summer veggies.
Ingredients
Instructions
This recipe was originally published on 9 September 2013. About KierstenKiersten is the founder and editor of Oh My Veggies. from http://easyveganrecipes.info/freezer-friendly-vegetarian-chili/?utm_source=rss&utm_medium=rss&utm_campaign=freezer-friendly-vegetarian-chili
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