Tuesday, February 2, 2010

Freezer Stash Chicken and Black Bean Chili

So being 1 day overdue, I feel like I should maybe start stocking up some freezer meals for when the baby's here. This will get my mind off of the anticipation. I probably should have started this a long time ago, but being in between homes has made things a little difficult. I kinda just threw this chili together, and it turned out really tasty. I made enough for 2 gallon size freezer bags, and we ate the rest for dinner for 2 nights. My point, it makes quite a bit.

1 lb. chicken breasts, cooked and shredded
1 red onion, chopped
3 stalks celery, chopped
4 cloves garlic, minced
2 jalapenos, chopped
1 summer squash, chopped
2 28oz. cans tomato sauce
2 15 oz. cans black beans, rinsed and drained
2 15 oz. cans corn, drained
2 packets of chili seasoning (use lower sodium)
red pepper flakes (as much as you want)

  1. Saute onion, celery, garlic, jalapenos, and squash until soft, about 2 minutes.
  2. Add rest of ingredients and simmer 10 minutes or so.
Verdict: Can't get much easier then this! To freeze, scoop desired amount into gallon size freezer bags, lay flat, let air out, and freeze. To heat, completely thaw and add to pan to warm.