Email Link SMS X Search Clock Right Arrow Caret down Caret up Caret left Caret right Thumbs up Speech Audio on Replay

Advertisement

Freezer-Prep Protein Packed Chili

by Chris Salicrup and Claire Nolan • from the video 6 Hearty Chili Recipes

Ingredients

for 6 servings

  • 1 tablespoon
    oil
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 15 oz
    black beans, 1 can, drained and rinsed (425 g)
  • 15 oz
    kidney bean, 1 can, drained and rinsed (425 g)
  • 15 oz
    chickpeas, 1 can, drained and rinsed (425 g)
  • 15 oz
    corn, 1 can, drained (425 g)
  • 15 oz
    diced tomato, 2 cans (425 g)
  • ¼ cup
    tomato paste (55 g)
  • 3 tablespoons
    chili powder
  • 2 tablespoons
    cumin
  • 1 teaspoon
    paprika
  • ¼ teaspoon
    cayenne pepper
  • 1 teaspoon
    ground coriander
  • 1 teaspoon
    salt
  • 2 tablespoons
    honey
  • 1 ¾ cups
    vegetable stock (420 mL)
  • ¾ cup
    lentils (125 g)
  • fresh cilantro, chopped, to serve
  • sour cream, to serve
  • shredded cheddar cheese, to serve

Advertisement

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!
 

Advertisement

Advertisement

Advertisement

More like this