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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)
  • 30 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
  • 4 cups
    vegetable stock
  • ¾ cup
    lentils (125 g)
  • sour cream, for serving
  • shredded cheddar cheese, for serving
  • sliced scallions, for serving

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Preparation

  1. In a large pot, heat the oil over medium-high heat. Add onion and cook until translucent. Add the garlic and cook for 1 minute, stirring occasionally. Transfer to a slow cooker.
  2. Add the black beans, kidney beans, chickpeas, corn, diced tomatoes, and tomato paste to the slow cooker. Season with the chili powder, cumin, paprika, cayenne, coriander, salt, honey, vegetable stock, and lentils.
  3. Stir and slow cook on high for 4 hours or on low for 6 hours, until the 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. Serve with shredded cheese, sour cream, and sliced scallions.
  5. Enjoy!
 

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