It's that time of year, friends! Chili is perfect for lunches, snacks, or dinners, and will be even better when Texas decides to join the normal states and become cool for fall. In fact, we are having this from the freezer for dinner tomorrow night! I made this over last weekend and it is freezer-friendly and delicious! If you want it to be vegetarian, you can leave it as is. Or, you can add one pound of ground turkey or lean ground beef, putting in the pot after the cumin and chili powder.
INGREDIENTS
1-2 tablespoons olive oil
1 medium onion, finely chopped
4 cloves of garlic, finely chopped
1 teaspoon ground cumin
1 teaspoon chili powder
(1 pound ground meat, if desired)
2 (14.5 ounce) cans of chili style diced tomatoes (or plain)
2 (15 ounce) cans of black beans, drained and rinsed
1 teaspoon dried oregano
salt and pepper to taste
DIRECTIONS
1. Start with a medium-large pot and add olive oil over medium heat. Add the onion and sauté for about 3 minutes.
2. Add the garlic and sauté for another 3 minutes.
3. Add all of the other ingredients and turn the heat to high.
4. Bring to a boil, then simmer uncovered for about 25 minutes.
FREEZING DIRECTIONS
Cook chili per directions above. Make sure it is completely cooled, then freeze in your choice of container.
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