Freezer Friendly Vegetarian Chili

The freshman 15 is every college student's nightmare when transitioning from living at home to living in the dorms, where time and money is the ultimate issue. Chili is the perfect meal to make while doing homework or studying since it doesn't need much supervision...all you have to do is add all the ingredients together and let it simmer. Make your chili recipe nutritious by adding vegetables like carrots, onion or celery-- you will have a high protein and high fiber meal in no time!

PLUS, making this chili recipe guarantees leftovers! That's why I think this recipe fits well with this month's Recipe ReDux theme "Share your tips and tricks for making one – or more freezer meals. It’s the end of the gardening season for some of us; let’s store away that produce in heat-and-eat-from-the-freezer-meals. Show how convenient healthy freezer breakfast, lunches or dinners can be!" because you can easily freeze all the leftover chili. Just pour leftovers in a plastic bag or cold food storage container and place in freezer. You'll have chili for days!!

Vegetarian Chili


  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, peeled and diced
  • 3 tablespoons garlic, minced
  • 1 (1.25-ounce) McCormick Mild Chili Packet
  • 2 teaspoons ground cinnamon
  • 2 (16-ounce) cans black beans, washed and drained
  • 1 (16-ounce) cans pinto beans, washed and drained
  • 1 (16-ounce) can kidney beans, washed and drained 
  • 1 (28-ounce) can diced tomatoes


  1. Heat 2 tablespoons extra-virgin olive oil in a large pot.
  2. Cook onions and garlic until brown.
  3. Add black beans, pinto beans, kidney beans, and diced tomatoes.
  4. Add McCormick Chili Powder packet and cinnamon.
  5. Reduce heat to simmer for 2 hours (continue stirring every 30 minutes).
  6. Turn off heat and enjoy!
  7. Pour leftovers in a freezer safe container or plastic bag. 

Note: When ready to eat frozen chili, be sure to thaw properly and re-heat to appropriate temperatures.