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Easy Hearty Freezer Meal Prep Chili Recipe for Busy Weeknight Dinners

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A quick and easy chili recipe perfect for freezer meal prep, packed with rich flavors and hearty ingredients, ideal for busy weeknights.

Ingredients

Scale
  • 1 lb ground beef or ground turkey (lean, about 93/7)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 bell pepper, diced (red or green)
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (28 oz) diced tomatoes
  • 1 small can (6 oz) tomato paste
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/4 tsp ground cinnamon
  • 1/2 tsp dried oregano
  • Salt and pepper, to taste
  • 1 cup beef or vegetable broth (low sodium preferred)
  • 1 tbsp olive oil
  • Optional: 1 small jalapeño, seeded and minced

Instructions

  1. Place a large heavy-bottomed pot or Dutch oven over medium heat and add 1 tbsp olive oil. When shimmering, add diced onions and bell pepper. Sauté for about 5 minutes until softened and fragrant.
  2. Stir in minced garlic and cook for 30 seconds, then add ground beef or turkey. Break it up with a spoon and cook until browned, about 7-8 minutes. Season lightly with salt and pepper.
  3. If there’s a lot of grease, carefully drain some off to prevent a greasy chili.
  4. Sprinkle chili powder, smoked paprika, cumin, cinnamon, and oregano over the meat mixture. Stir well to coat evenly and cook for another 1-2 minutes to toast the spices slightly.
  5. Stir in the tomato paste, cooking for a minute to deepen flavor. Then pour in 1 cup beef or vegetable broth, scraping the pan bottom to lift any browned bits.
  6. Pour in the diced tomatoes with their juice and the rinsed beans. Stir to combine everything thoroughly.
  7. Bring the chili to a low simmer, cover partially, and let cook for 30-40 minutes, stirring occasionally.
  8. Optional: Remove about 1 cup of the chili, blend it until smooth, and stir it back in for a creamier texture.
  9. Season with extra salt, pepper, or chili powder as needed. Add minced jalapeño in the last 10 minutes of simmering for extra heat.
  10. Let the chili cool completely before dividing into freezer-safe containers or bags. Label with date and freeze for up to 3 months.

Notes

Use fresh garlic and quality canned tomatoes for best flavor. Blending some beans into the sauce adds creaminess without dairy. For vegetarian version, substitute meat with extra beans or lentils and use vegetable broth. When reheating, add a splash of broth or water if chili is too thick.

Nutrition

Keywords: chili, freezer meal prep, easy dinner, weeknight meal, ground beef chili, ground turkey chili, healthy chili, make ahead chili

Find it online: https://sparklespoon.com/easy-hearty-freezer-meal-prep-chili-recipe-for-busy-weeknight-dinners/