Vegan Freezer Meal Prep: Make-Ahead Meatless Chili | Healthy & Filling #vegancooking

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes enhance flavor and texture.

kidney beans

🥗Healthier: cannellini beans

💰Cheaper: pinto beans

Pinto beans are often less expensive.

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water + bouillon

Using water with bouillon is cost-effective.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly alternative.

Turn on heat to medium-high in a large cast iron stock pot.

Optionally add 1/4 cup olive oil if desired for fat; otherwise, proceed without oil.

Dump 3 cubes of crushed garlic into the pot.

Add 2 packages of Trader Joe's steam lentils to the pot.

Add 1 can of drained sweet corn to the pot.

Add 2 cans of drained kidney beans to the pot.

Add 2 cans of drained pinto beans to the pot.

Add 1/4 cup chili powder, 2 teaspoons salt, 1 tablespoon onion salt, 2 teaspoons ground cumin, and 1 tablespoon dried oregano to the pot.

Add 2 cans of tomato sauce to the pot.

Pour in enough water to cover all ingredients in the pot and stir around.

Let simmer on medium-high heat for about 30 to 45 minutes, stirring occasionally to prevent sticking.

After 30 minutes, check the chili; it should be cooked down and flavors married.

If desired, let it cook for an additional 10 to 15 minutes to condense further.

Once cooked, let it cool before dividing into freezer bags for storage.

Portion into freezer bags, pushing out air and labeling with the date and recipe name.

Store in the freezer for up to 3 months.

To reheat, thaw in the refrigerator overnight or microwave, or simmer in a pot with a little water for about 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary