This hearty chili can provide tasty meals for days, and it freezes well, too.
For many of us, cooking at home is not always an easy task to accomplish. At least it certainly feels that way sometimes. With work, family, school, and dance class or soccer practice — you name it — the list adds up. Time, or the perceived lack thereof, is a common reason why people choose not to cook dinner at home.
“Batch” cooking, or cooking large volumes of a dish that you can freeze for later, is a great way to get the most out of your time in the kitchen. This can be a great weekend afternoon activity for the family. Cooking at home, mostly from scratch, is also a great way to get the most bang for your buck.
Using all organic ingredients from an overpriced supermarket, this black bean chili “batch” recipe came out to only $2.12 per generous serving using dried beans and $3.25 per serving using canned beans. Just think — finding mason jars of black bean chili in the freezer on a hectic night: priceless.
Note: To prevent breakage, when using glass mason jars for freezing leftovers, fill the jars 80% to 90% full and freeze without the lid. Screw the lid on once frozen.
Added sugars: 0 g, using water or a vegetable stock with no added sugars