Say yes to batch cooking! This simple bean chili recipe feeds both, vegetarians & meat lovers. The recipe makes a big batch (approx. 12L) of this delicious bean chili so that you can stock up the freezer for weeks ahead. Just invest 60 minutes on making it, divide into food boxes, throw into the freezer and know that a yummy, nutritious meal is waiting for you at home. Just remember to transfer your food box from the freezer into the fridge in the morning!
This recipe is totally flexible! What you see here is how I like it but you can add, remove & swap ingredients as you please.
Serve with cooked quinoa, buckwheat or a slice of sourdough bread. To save time, cook a 4-day's worth batch of quinoa/buckwheat and store in a tightly sealed container in the fridge. For richer taste, sprinkle some good quality cheddar cheese over your bean chili just before eating.
Add more beans (black, kidney, pinto, white) or any of the other ingredients (corn, mushrooms) to reach desired consistency.
With regards to onions, mushrooms, corn and tomatoes, I choose organic versions as much as possible to reduce my exposure to toxic pesticides. In case you're interested, review the EWG's Shopper's Guide to Pesticides in Produce. Just click on the "FOOD FOR THOUGHT" title to be redirected.
Divide your bean chili batch into food boxes of different sizes ex. 1 portion size for yourself, 2 portion size for you and your significant other or larger portions to serve all of your family members.