This is my go-to meal prep when I don’t have much time or energy. You can prep all the ingredients three months in advance and simply boil it all in one pot whenever you need. I’ll share the base recipe below, as well as lots of ideas for customizing it to your tastes or diet, including dairy-free, egg-free, vegetarian or vegan. Enjoy!
Base Chili Recipe
Ingredients
Yields 5 or 6 bowls
Generous drizzle of olive oil
1 onion, chopped. White, yellow, or red, whatever you prefer
1 bell pepper, chopped
3 x 14oz cans of beans, drained
I usually use light red kidney, dark red kidney, and black beans, but pinto and red are also good options.
14 oz petite diced tomatoes, not drained
28oz can crushed tomatoes
Spice packet
I usually use the McCormick gluten-free chili spice packet, but could also create your own to your taste by mixing cumin, chili powder, cayenne, oregano, coriander, black pepper, salt, etc.
3 Tablespoons sugar
1 bay leaf
Two handfuls chopped spinach or other greens
Water or broth as needed
Instructions
Warm olive oil in a pot over medium heat.
Add onion and peppers to pot and sauté until softened, 5 to 10 minutes.
Add beans, tomatoes, crushed tomatoes, spices, sugar, bay leaf. Stir and add water or broth as needed (depends if you like a thicker or thinner chili consistency)
Bring to a boil, then simmer over low heat for one to three hours.
A few minutes before removing from heat, chop greens and stir in.
Remove from heat and enjoy!
Chili can be enjoyed immediately, stored for up to a week in the fridge, or up to six months in the freezer.
Tasty Additions
Customize your chili by adding or substituting various ingredients.
Protein
Browned ground beef
Browned turkey
Pulled pork
Crumbled tofu
Vegetables
Chopped tomatoes (not from can), experiment with different varieties
