This freezer-friendly chili is a warm and comforting dish packed with beans, tomatoes, and spices. It’s easy to make and perfect for meal prep!
The best part? You can whip up a big batch and freeze it for later. When you’re hungry, just heat and serve—super simple and tasty! I often pair it with cornbread for a cozy meal.
Key Ingredients & Substitutions
Ground Beef: Ground beef gives the chili a rich flavor, but you can also use ground turkey for a leaner option. For a vegetarian version, replace it with lentils or a mix of beans.
Butternut Squash: This adds a nice sweetness. If you can’t find it, sweet potato or normal pumpkin can work well too. They all give a lovely texture and taste!
Diced Tomatoes: Canned diced tomatoes are convenient, but you can substitute fresh tomatoes—just roughly chop them. Add a bit of tomato paste for a richer flavor if desired!
Beans: Kidney beans are traditional, but black beans are equally delicious. If you’re avoiding beans, increase the squash or add more vegetables like corn or bell peppers.
How Do You Achieve a Well-Seasoned Chili?
Getting the spices just right is key to a flavorful chili. Start by toasting the spices when you add them to the meat. This enhances their flavor. Here’s a quick guide:
- Cook your onions and garlic until soft, then add the spices.
- Stir for a minute to allow the spices to bloom before adding your liquids.
- Taste the chili after simmering and adjust seasoning as needed—sometimes it just needs a sprinkle more chili powder or salt!
Remember, it’s easier to add than to remove, so go easy with the spices at first!
Freezer-Friendly Chili
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium red bell pepper, diced
- 3 cloves garlic, minced
- 1 pound ground beef (or ground turkey)
- 1 can (14.5 oz) diced tomatoes
- 1 can (15 oz) tomato sauce
- 1 cup butternut squash or pumpkin, peeled and diced
- 1 cup beef or vegetable broth
- 1 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- Salt and black pepper, to taste
- 1 can (15 oz) kidney beans or black beans, drained and rinsed (optional)
- Fresh cilantro, chopped (for garnish)
- Sour cream or Greek yogurt (for serving)
How Much Time Will You Need?
This recipe takes about 15 minutes for prep, and then it simmers for 40-50 minutes. After that, let it cool before freezing. In total, you’ll spend around 1 hour, plus cooling time!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot over medium heat. Once it’s hot, add the diced onion and red bell pepper. Sauté them together for about 5 minutes until they are soft and fragrant.
2. Add Garlic and Meat:
Next, stir in the minced garlic and cook for 1 more minute. Then, add the ground beef or turkey. Use a spatula to break the meat up as it cooks. Let it brown for about 7-8 minutes, cooking it all the way through. If there’s excess fat, drain it off.
3. Spice It Up:
Now it’s time for the spices! Stir in the chili powder, cumin, smoked paprika, oregano, salt, and black pepper. Cook this mixture together for about 1-2 minutes. This is where the magic happens—let those spices toast a bit to bring out their flavors!
4. Combine Ingredients:
Add in the diced tomatoes, tomato sauce, peeled and diced butternut squash or pumpkin, and the broth. Stir everything together to get it well mixed. Bring the chili up to a gentle simmer.
5. Simmer the Chili:
Once it’s simmering, cover the pot and let it cook for 30-40 minutes. Stir it occasionally to make sure nothing sticks to the bottom. You’ll know it’s ready when the squash is tender.
6. Add Beans and Adjust:
If you’re using beans, stir them in at this point. Let it simmer for another 10 minutes so everything heats through. Before you serve, taste the chili and adjust the seasonings if needed. Maybe a pinch more salt or spices will do the trick!
7. Freeze for Later:
Let the chili cool down completely. Once cooled, portion it into freezer-safe containers. You can freeze it for up to 3 months—perfect for those busy nights!
8. Serve and Enjoy:
When you’re ready to eat, simply reheat the desired portion on the stove or in the microwave until piping hot. Garnish with a dollop of sour cream or Greek yogurt and sprinkle some fresh cilantro on top. Enjoy your hearty, cozy chili!
Can I Use Ground Turkey Instead of Ground Beef?
Absolutely! Ground turkey is a great lean alternative to ground beef. Just follow the same cooking instructions, and you’ll have a deliciously light chili!
How Long Can I Store the Chili in the Freezer?
You can freeze the chili for up to 3 months. Make sure it’s in an airtight container to keep it fresh. Don’t forget to label it with the date!
Can I Make This Chili Vegetarian?
Yes! Simply replace the ground meat with lentils or a variety of beans. You can also add more vegetables, like corn or zucchini, for extra flavor and texture!
What Should I Serve with the Chili?
This chili is fantastic on its own, but you can serve it with cornbread, tortilla chips, or over rice for a heartier meal. Toppings like cheese, sour cream, or avocado are always a hit too!
