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Freezer-Prep Protein-Packed Chili

Chill and eat this!

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Freezer-Prep Protein-Packed Chili

6 servingsINGREDIENTS1 tablespoon oil1  onion, diced4 cloves garlic, minced425 g (15 oz) canned black bean, drained and rinsed425 g (15 oz) canned kidney bean, drained and rinsed425 g (15 oz) canned chickpeas, drained and rinsed425 g (15 oz) canned corn, drained15 oz canned diced tomato55 g (1/4 cup) tomato paste3 tablespoons chili powder2 tablespoons cumin1 teaspoon paprika1/4 teaspoon cayenne pepper1 teaspoon ground coriander1 teaspoon salt2 tablespoons honey420 mL (1 3/4 cups) vegetable stock125 g (3/4 cup) lentils1  cilantro, chopped, to serve1  sour cream, to serve1  shredded cheddar cheese, to servePREPARATION1. In a large pot, heat cooking oil over medium-high heat. Add onion and cook until translucent. Add the garlic and cook for 1 minute, stirring occasionally. Transfer mixture to a slow cooker.2. Add black beans, kidney beans, chickpeas, corn, diced tomatoes, and tomato paste into the slow cooker. Season with chili powder, cumin, paprika, cayenne, coriander, salt, vegetable stock, honey, and lentils.3. Stir and slow cook on high for 4 hours, or on low for 6 hours or until lentils have softened.4. Enjoy right away or freeze up to 6 months in an airtight container. Defrost in the refrigerator and reheat when ready to eat.5. Enjoy!
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6 servings

INGREDIENTS

1 tablespoon oil

1 onion, diced

4 cloves garlic, minced

425 g (15 oz) canned black bean, drained and rinsed

425 g (15 oz) canned kidney bean, drained and rinsed

425 g (15 oz) canned chickpeas, drained and rinsed

425 g (15 oz) canned corn, drained

15 oz canned diced tomato

55 g (1/4 cup) tomato paste

3 tablespoons chili powder

2 tablespoons cumin

1 teaspoon paprika

1/4 teaspoon cayenne pepper

1 teaspoon ground coriander

1 teaspoon salt

2 tablespoons honey

420 mL (1 3/4 cups) vegetable stock

125 g (3/4 cup) lentils

1 cilantro, chopped, to serve

1 sour cream, to serve

1 shredded cheddar cheese, to serve

PREPARATION

1. In a large pot, heat cooking oil over medium-high heat. Add onion and cook until translucent. Add the garlic and cook for 1 minute, stirring occasionally. Transfer mixture to a slow cooker.

2. Add black beans, kidney beans, chickpeas, corn, diced tomatoes, and tomato paste into the slow cooker. Season with chili powder, cumin, paprika, cayenne, coriander, salt, vegetable stock, honey, and lentils.

3. Stir and slow cook on high for 4 hours, or on low for 6 hours or until lentils have softened.

4. Enjoy right away or freeze up to 6 months in an airtight container. Defrost in the refrigerator and reheat when ready to eat.

5. Enjoy!

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