This hearty freezer-friendly chili is packed with beans, ground meat, and tasty spices. Perfect for chilly days or when you need a quick meal!
I love how easy it is to make a big batch, so I can enjoy it later. Just heat it up and feel the warmth! Plus, it’s always a crowd-pleaser at family dinners. 🌶️
Key Ingredients & Substitutions
Olive Oil: A healthy fat for sautéing. You can substitute it with vegetable oil or coconut oil if that’s what you have on hand.
Ground Beef: I often use ground turkey for a lighter version. You could swap it for chicken or even plant-based crumbles for a vegetarian option.
Sweet Potato: This adds sweetness and texture. For a change, try regular potatoes, but they’ll cook a little faster, so keep an eye on them.
Beans: Kidney beans work great, but feel free to use black beans or pinto beans if you prefer. Canned beans are super convenient!
Spices: Chili powder gives it a kick! If you’re out, use a mix of paprika, cumin, and a little cayenne. Each spice brings its own flavor, so don’t skip them!
How Can You Make the Perfect Chili Consistency?
The secret to great chili is balancing the liquids and solids. Here’s how to get it just right:
- Start with your canned tomatoes; they add liquid and flavor. If your chili looks too thick, add a bit of water or broth as it simmers.
- For a thicker chili, let it simmer longer to reduce extra liquid. Stir it occasionally to prevent sticking.
- If it’s too runny, you can mash a few beans against the side of the pot to help thicken it up.
These steps will help you achieve a chili that’s thick and satisfying every time!
Freezer-Friendly Chili
Ingredients:
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 pound ground beef (or ground turkey)
- 1 large sweet potato, peeled and diced
- 1 can (14.5 oz) diced tomatoes with juice
- 1 can (8 oz) tomato sauce
- 1 can (15 oz) kidney beans, drained and rinsed
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon oregano
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper, to taste
- 1/2 cup water or beef broth
- Sour cream, shredded cheese, and fresh cilantro for garnish
How Much Time Will You Need?
This delicious chili will take about 15 minutes to prepare and approximately 30-40 minutes to cook. If you’re planning to freeze it, just allow for some extra time to cool before packing it away. In total, you’re looking at around 1 hour to make this hearty dish!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Once hot, add the diced onion and sauté until it turns translucent, which should take about 4-5 minutes. Then, stir in the minced garlic and cook for another minute until you can smell its aroma.
2. Cook the Meat:
Next, add the ground beef (or turkey) to the pot, using a wooden spoon to break it up as it cooks. Keep cooking until the meat is browned and no longer pink, which should take about 6-8 minutes. If there’s extra fat in the pot, drain it off carefully.
3. Mix in the Main Ingredients:
Now, it’s time to mix in the good stuff! Stir in the diced sweet potato, diced tomatoes with their juice, tomato sauce, and rinsed kidney beans. This will create a wonderful foundation for your chili.
4. Add the Spices:
Sprinkle in the chili powder, ground cumin, smoked paprika, oregano, and cayenne pepper if you’re feeling adventurous! Don’t forget to add salt and black pepper to taste. Everything should mix together nicely at this point.
5. Simmer the Chili:
Pour in the water or beef broth to help bring everything together, then stir well. Bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer uncovered. Stir occasionally until the sweet potatoes are tender and the chili thickens, which will be about 30-40 minutes.
6. Final Taste Test:
After simmering, taste your chili and adjust seasonings if necessary. Add more salt, pepper, or spices as preferred for that perfect flavor!
7. Cool and Store:
Let the chili cool completely before transferring it to freezer-safe containers or zip-top freezer bags. If freezing, try pressing out the air from the bags to prevent freezer burn.
8. Serving the Chili:
When you’re ready to enjoy this chili, simply reheat it gently on the stove or in the microwave until hot. Serve it topped with a dollop of sour cream, some shredded cheese, and chopped fresh cilantro to finish things off!
Enjoy this comforting, make-ahead chili that freezes beautifully and tastes even better the next day!
Can I Use Different Types of Meat?
Absolutely! You can substitute ground beef with ground turkey, chicken, or even a plant-based meat alternative if you prefer a vegetarian option.
Can I Add More Vegetables to This Chili?
Definitely! Feel free to add other veggies like bell peppers, carrots, or zucchini. Just chop them into small pieces and add them along with the sweet potato to ensure they cook evenly.
How Long Can I Store Leftover Chili in the Freezer?
Leftover chili can be stored in the freezer for up to 3 months. Just make sure it’s in an airtight container or a properly sealed freezer bag to prevent freezer burn.
What’s the Best Way to Reheat Frozen Chili?
The best way to reheat frozen chili is to let it thaw overnight in the refrigerator, then gently warm it in a pot on the stove. You can also microwave it directly from frozen; just stir occasionally and heat in short intervals until hot throughout.