Best 2 Freezer Prep Protein Packed Chili Recipe By Tasty Recipes

In this comprehensive culinary journey, we will embark on a delicious expedition to create a freezer-friendly protein-packed chili recipe inspired by Tasty. This delectable dish is a symphony of flavors, textures, and nutritional goodness, all packed into one hearty and satisfying meal. Whether you're a seasoned chili aficionado or a novice cook looking for a freezer-friendly option, this recipe is sure to tantalize your taste buds and nourish your body. Along the way, we will also explore variations and additional recipes to cater to different dietary preferences and culinary curiosities. So, prepare your taste buds, gather your ingredients, and let's delve into the delectable world of protein-packed chili.

Check out the recipes below so you can choose the best recipe for yourself!

PROTEIN-PACKED CHILI RECIPE BY TASTY

Protein-Packed Chili Recipe by Tasty image

Here's what you need: oil, garlic, onion, red bell pepper, jalapeño, salt, pepper, cayenne pepper, chili powder, cumin, tomatoes, crushed tomato, vegetable broth, water, quinoa, red kidney bean, pinto bean, black beans, corn, lime juice, dried oregano, fresh cilantro, avocado

Provided by Merle O'Neal

Categories Lunch

Yield 8 servings

Number Of Ingredients 23

Ingredients

1 tablespoon oil
8 cloves garlic, minced
1 onion, chopped
1 red bell pepper, chopped
1 jalapeño, chopped, seeded
1 teaspoon salt, to taste
¼ teaspoon pepper, to taste
1 tablespoon cayenne pepper
4 tablespoons chili powder
1 tablespoon cumin
4 tomatoes, cubed
28 oz crushed tomato, 1 can
4 cups vegetable broth
2 cups water
1 ½ cups quinoa, rinsed
1 cup red kidney bean, drained
1 cup pinto bean, drained
1 cup black beans, drained
1 cup corn, fresh or frozen
1 tablespoon lime juice
1 teaspoon dried oregano
1 tablespoon fresh cilantro
avocado, for garnish

Steps:

In a large pot, over medium heat, combine oil, garlic, onion, pepper, jalapeño, salt, pepper, cayenne pepper, chili powder, and cumin. Sauté until onion is translucent, 5-6 minutes.
Add tomatoes, crushed tomatoes, vegetable broth, water, quinoa, kidney beans, pinto beans, and black beans. Bring to a boil.
Cover and reduce to a simmer for 25-30 minutes.
Add corn, lime juice, oregano, and cilantro, cover again and simmer for 5 minutes.
Allow to cool 2 minutes. Serve topped with avocado and cilantro.
Enjoy!

Nutrition Facts : Calories 654 calories, Carbohydrate 71 grams, Fat 35 grams, Fiber 10 grams, Protein 11 grams, Sugar 17 grams

FREEZER-PREP PROTEIN PACKED CHILI RECIPE BY TASTY

Freezer-Prep Protein Packed Chili Recipe by Tasty image

Here's what you need: oil, onion, garlic, black beans, kidney bean, chickpeas, corn, diced tomato, tomato paste, chili powder, cumin, paprika, cayenne pepper, ground coriander, salt, honey, vegetable stock, lentils, sour cream, shredded cheddar cheese, sliced scallions

Provided by Chris Salicrup

Categories Lunch

Yield 6 servings

Number Of Ingredients 21

Ingredients

1 tablespoon oil
1 onion, diced
4 cloves garlic, minced
15 oz black beans, 1 can, drained and rinsed
15 oz kidney bean, 1 can, drained and rinsed
15 oz chickpeas, 1 can, drained and rinsed
15 oz corn, 1 can, drained
30 oz diced tomato, 2 cans
¼ cup tomato paste
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
sour cream, for serving
shredded cheddar cheese, for serving
sliced scallions, for serving

Steps:

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.
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.
Stir and slow cook on high for 4 hours or on low for 6 hours, until the lentils have softened.
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.
Enjoy!

Nutrition Facts : Calories 1077 calories, Carbohydrate 134 grams, Fat 48 grams, Fiber 24 grams, Protein 28 grams, Sugar 33 grams

Tips:

Use high-quality ingredients: Fresh, flavorful ingredients will make a big difference in the taste of your chili. Look for ripe tomatoes, tender beans, and flavorful ground beef.
Brown the meat well: Browning the meat adds flavor and depth to the chili. Be sure to brown it over medium-high heat until it is well-browned but not dry.
Don't skip the spices: The spices are what give chili its characteristic flavor. Be sure to use a variety of spices, including chili powder, cumin, paprika, and oregano.
Let the chili simmer: Simmering the chili allows the flavors to meld and develop. Simmer it for at least 30 minutes, or longer if you have time.
Freeze the chili in individual portions: This makes it easy to grab a quick and easy meal whenever you need one. Simply thaw the chili in the refrigerator overnight or in the microwave.

Conclusion:

This freezer-prep protein-packed chili is a delicious and easy way to get a healthy meal on the table. It's perfect for busy weeknights or for meal prepping. With its protein-rich ingredients and flavorful spices, this chili is sure to be a hit with the whole family.