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Black Bean and Vegetable Chili
1 pound fresh white mushrooms, cleaned and sliced
6 cups sliced carrots (about 12 medium carrots)
6 cups sliced celery (about 12 stalks)
4 cups chopped onion (about 4 medium)
2 large green bell peppers, cut into 1-inch pieces
12 cups red sauce
8 (15 ounce) cans kidney beans
4 (15 ounce) cans black beans
4 tablespoons chili powder
4 tablespoons hot pepper sauce
4 teaspoons minced garlic
4 teaspoons dried oregano
4 teaspoons black pepper
4 one-gallon freezer bags, labeled
1. Into each freezer bag measure one-quarter of the mushrooms, 1 ½ cups carrots, 1 ½ cups carrots, 1 cup onions, one-quarter of the bell peppers, 3 cups red sauce, 2 cans kidney beans, 1 can black beans, 1 tablespoon chili powder, 1 tablespoon hot pepper sauce, 1 teaspoon garlic, 1 teaspoon oregano, and 1 teaspoon black pepper.
2. Seal and freeze.
1. Completely thaw one entrée in the refrigerator.
2. Cook chili in a medium saucepan over medium-low heat for 1 hour, or until liquid cooks off and chili is thick.
Yield: 3 entrees, 4-6 servings each
Freeze up to: 4 months
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